Jalapeño Popper Mac & Cheese
Serves 6
12 oz. uncooked elbow macaroni – $1.80
1 Tbsp vegetable oil – $0.02
1 clove garlic, minced – $0.08
1 cup milk – $0.25
4 oz. cream cheese – $0.93
1/4 cup grated parmesan – $0.42
1/2 cup sour cream – $0.43
1 (4 oz.) can sliced jalapeños – $0.89
1 (4 oz.) can diced green chiles (mild) – $0.89
1/4 tsp salt – $0.02
1 cup shredded pepper jack cheese – $1.25
Optional –
2 cups cornflakes plus 2 T. Butter
1 1/2 cups diced ham or kielbasa
Total = $6.98 recipe
Per Serving = $1.16 serving
Prep Day: In a medium sauce pot, cook the garlic in vegetable oil for about 1-2 minutes or just until soft and fragrant. Add the milk, cream cheese, and grated parmesan. Continue to stir and cook over medium heat until the cream cheese is warm and softened. Use a whisk to stir the ingredients together until smooth. Turn the heat down to low and then whisk in the sour cream. Drain the jalapenos and green chiles and then stir into the sauce. Taste the sauce and add 1/4 tsp of salt if needed. (Optional – Cut up ham and add to mixture.) Stir and remove from heat. Let cool and bag in ziplock. Freeze. For the pantry: Put 2 c cornflakes in ziplock bag and label. Label pasta.
Serve Day: Thaw sauce completely. Preheat oven to 350 degrees. Prepare pasta according to package directions. Meanwhile, heat cheese mixture on medium heat in saucepan. Drain pasta and transfer to large bowl, stir in cheese mixture. Lightly grease a 9×13 pan and pour in macaroni. (Optional – Melt 2 Tbsp butter and pour into bag of cornflakes, shake bag to mix. Sprinkle flakes over pasta.) Bake for 30 minutes, until heated through and bubbly.
Northerly Nosh 