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Beer Mac N Cheese Stuffed Jalapenos

Servings 24

Ingredients
  

  • 2 cups 180g elbow macaroni
  • 1 tablespoon unsalted 14g butter
  • 1 tablespoon flour
  • 1 teaspoon cornstarch
  • ¾ cup 6oz whole milk
  • ½ cup 4oz Pale Ale
  • 3 cups 240g cheddar cheese, shredded (plus additional for top)
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 12 large jalapenos
  • 2 tablespoon 14g melted butter
  • ½ cup panko 25g bread crumbs

Instructions
 

  • Preheat oven to 400°F
  • Cook the macaroni in lightly salted boiling water until just before al dente, about 5 minutes. Drain, set aside.
  • In a large pot over medium high heat, melt the butter. Whisk in the flour and cornstarch until well combined. Add the milk and beer, bring to a low simmer, do not boil.
  • A hand full at a time add the cheese, whisking until all the cheese has melted before adding more.
  • Stir in the salt and garlic powder (add additional to taste).
  • Add the noodles, stir until well combined, allow the noodles to finish cooking in the sauce, about 3 minutes.
  • Cut the jalapenos in half, scoop out the seeds and membranes.
  • Place the jalapenos, cut side up, on a baking sheet covered with parchment.
  • Fill the jalapenos with mac n cheese.
  • Sprinkle with shredded cheese.
  • Stir together the melted butter and panko. Sprinkle the panko on top of the jalapenos.
  • Bake for 15-20 minutes or until the panko has browned.
  • Serve warm.