Jalapeno Popper Orzo Mac-N-Cheese
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
54
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
450 g
Orzo8 tbsps
Butter4 cloves
Garlic (finely chopped)3 tbsps
All-Purpose Flour2.5 cups
Milk2 cups
Shredded Sharp Cheddar110 g
Cream Cheese2 cups
Panko1 small
Red Onion (thinly sliced)Directions:
1
For the mac-n-cheese: Bring a large pot of water to a boil
2
Salt the water and cook the orzo until al dente, about 6 minutes; drain
3
Meanwhile, heat 4 tablespoons butter in a saucepan over medium heat
4
Add the chopped jalapenos, the garlic and onions and cook until the jalapenos and onions are soft, 5 minutes
5
Add the flour and cook, stirring, for 1 minute
6
Add the milk and stir until the sauce thickens
7
Season with salt and pepper
8
Add the Cheddar and cream cheese and stir until melted
9
Combine the orzo with the sauce and transfer to a casserole dish
10
Melt the remaining 4 tablespoons butter and toss with the panko to coat
11
Sprinkle over the casserole and top with the sliced jalapenos and Fresno chiles
12
For the guac salad: Gently toss the tomatoes, avocados, jalapenos and onions on a serving platter
13
Drizzle with EVOO and lime juice, season with salt and pepper and top with the cilantro
14
Divide the orzo mac-n-cheese among plates and serve with the guac salad