Jalapeno Popper Orzo Mac-n-Cheese
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 893
- Total Fat
- 47
- Saturated Fat
- 20
- Carbohydrates
- 99
- Dietary Fiber
- 12
- Sugar
- 15
- Protein
- 23
- Cholesterol
- 81
- Sodium
- 1203
- Total: 35 min
- Active: 20 min
Ingredients
Mac-n-Cheese:
Kosher salt
1 pound orzo
1 stick (8 tablespoons) butter
6 jalapeno peppers; 4 seeded and finely chopped, 2 sliced with seeds
4 cloves garlic, finely chopped
1 onion, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
Freshly ground pepper
2 cups shredded sharp Cheddar
4 ounces cream cheese
2 cups panko
2 Fresno chile peppers, sliced
Guac Salad:
5 medium heirloom tomatoes, cut into thin wedges
2 almost-ripe avocados, pitted, peeled and sliced
1 jalapeno pepper, finely chopped
1 small red onion, thinly sliced
EVOO, for drizzling
Juice of 2 limes
Kosher salt and freshly ground pepper
1/2 cup fresh cilantro leaves, coarsely chopped
Directions
- For the mac-n-cheese: Bring a large pot of water to a boil. Salt the water and cook the orzo until al dente, about 6 minutes; drain.
- Meanwhile, heat 4 tablespoons butter in a saucepan over medium heat. Add the chopped jalapenos, the garlic and onions and cook until the jalapenos and onions are soft, 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and stir until the sauce thickens. Season with salt and pepper. Add the Cheddar and cream cheese and stir until melted.
- Combine the orzo with the sauce and transfer to a casserole dish.
- Melt the remaining 4 tablespoons butter and toss with the panko to coat. Sprinkle over the casserole and top with the sliced jalapenos and Fresno chiles.
- For the guac salad: Gently toss the tomatoes, avocados, jalapenos and onions on a serving platter. Drizzle with EVOO and lime juice, season with salt and pepper and top with the cilantro.
- Divide the orzo mac-n-cheese among plates and serve with the guac salad.
Cook’s Note
The orzo casserole (without the breadcrumb topping) can be covered and refrigerated for a make-ahead meal. Reheat in a moderate oven, and make the guac salad, before serving.