one pot baked jalapeño popper mac & cheese
My dinner be poppin'.
Ingredients
- 12 oz short cut pasta
- 4 cups water
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp butter
- 2 oz cream cheese, softened
- 2 tsp cornstarch
- 1 1/2 cups whole milk
- 1/3 cup jalapeños, sliced, divided
- 1/2 cup crumbled tofu or regular cooked bacon, divided
- 2 cups sharp cheddar cheese, shredded
- 2 cups pepper jack cheese, shredded
Instructions
- Preheat oven to 425 degrees.
- Bring the water and 2 teaspoons of salt to a rolling summer. Pour in the pasta and cook according to package directions. Do not drain the water.
- Reduce the heat to medium-low. Stir in the dijon mustard, garlic powder, onion powder, and a big pinch of salt and pepper. Then, stir in the cream cheese and butter until both are melted.
- Remove about 1 tablespoon of the hot liquid from the pot. Whisk in the corn starch until dissolved into a slurry. Pour into the pot along with 1/4 cup of the sliced jalapeños, 1/4 cup of crumbled tofu bacon, and whole milk and stir until the sauce thickens slightly. Stir in half of each cheese.
- Sprinkle the remaining cheeses, tofu bacon, and jalapeños on top of the pasta. Bake 12-15 minutes until the cheese is melted, bubbly, and gooey. Let sit 10 minutes before scooping and serving!
Notes
*Tofu bacon:
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Drain and press a block of extra firm tofu to remove excess water for about 5-10 minutes. I make a homemade press by placing paper towels on a large plate, then the tofu, then more towels, another plate, and a skillet.
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Preheat oven to 450 degrees and lightly grease a large baking sheet. Slice the tofu very thin (as thin as you can without breaking it) and place onto the baking sheet.
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In a small bowl, whisk 1/3 cup soy sauce, 2 tbsp maple syrup, 1 1/2 tsp smoked paprika, 1/2 tsp chili powder, and 1/4 tsp black pepper. Pour over the tofu and, using a basting brush, coat each slice. Flip, and brush the sauce over the opposite side. Let sit while the oven heats.
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Bake for 20-25 minutes, flipping once halfway through baking time. Let cool on the baking sheet: the tofu will continue to crisp up.