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Nutrition Facts
Serving Size 348 g
(Approx. 4 Servings)
Amount Per Serving
Calories 540 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 760 mg 32%
Total Carbohydrate 58 g 19%
Dietary Fiber 3 g 12%
Sugars 9 g
Protein 24 g
Vitamin A 6% Iron 10%
Vitamin C 6% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Jalapeño Popper Macaroni and Cheese
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

6 Oz thick cut bacon, finely diced
3 Tbsp jalapeño pepper, seeded and finely chopped; divided use
1 1/2 Tbsp all purpose unbleached flour
2 cup(s) whole milk
8 Oz Neufchâtel cream cheese (reduced fat)
1/2 cup(s) Parmesan cheese, finely grated
8 Oz Central Market Vesuvio Pasta di Gragnano, (or shape of yoor choice)
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Bring a large pot of water to a boil.
Meanwhile, add bacon to a large skillet and cook until crispy. Remove bacon from pan and drain all but about 3 tablespoons of bacon fat from pan.
Add half of diced jalapeño and sauté 1 minute. Whisk in flour until mixture forms a paste (also called a "roux"). Cook 20 to 30 seconds - just long enough to toast roux lightly.
Whisk in milk, Neufchâtel cheese and Parmesan cheese and simmer until smooth.
Add remaining jalapeño and cooked bacon to sauce. Set aside in skillet.
Cook pasta according to package directions then drain, reserving a little of the pasta water.
Place sauce over medium low heat and add drained pasta. Stir to coat. Add a little pasta cooking water to sauce, if necessary, to thin. Adjust flavor with salt and pepper to taste.
Chef's note: The jalapeño is added in 2 stages so some is cooked and some is nearly raw for great texture and flavor. Garnish with more fresh, diced jalapeño and cooked bacon if desired.


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