Jalapeño Popper Mac n Cheese

51 mins
Serves 1
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Directions

  1. 1Tenderize 14 ounces of boneless, skinless chicken breast and season generously with salt, garlic, onion, and paprika. Air fry at 375 for 12 minutes.
  2. 2Tenderize 14 ounces of boneless, skinless chicken breast and season generously with salt, garlic, onion, and paprika. Air fry at 375 for 12 minutes.
  3. 3Tenderize 14 ounces of boneless, skinless chicken breast and season generously with salt, garlic, onion, and paprika. Air fry at 375 for 12 minutes.
  4. 4In a blender, combine 300g of 2% cottage cheese, 80g of light cream cheese, 60g of 1% milk, 10 pickled jalapeño pieces, 2 tablespoons of pickled jalapeño juice, 25g of honey, salt, and pepper to taste. Blend until smooth.
  5. 5In a blender, combine 300g of 2% cottage cheese, 80g of light cream cheese, 60g of 1% milk, 10 pickled jalapeño pieces, 2 tablespoons of pickled jalapeño juice, 25g of honey, salt, and pepper to taste. Blend until smooth.
  6. 6In a blender, combine 300g of 2% cottage cheese, 80g of light cream cheese, 60g of 1% milk, 10 pickled jalapeño pieces, 2 tablespoons of pickled jalapeño juice, 25g of honey, salt, and pepper to taste. Blend until smooth.
  7. 7Cut 10 slices of center-cut bacon into small pieces.
  8. 8Cut 10 slices of center-cut bacon into small pieces.
  9. 9Cut 10 slices of center-cut bacon into small pieces.
  10. 10Boil salted water and cook 380g of elbow pasta.
  11. 11Boil salted water and cook 380g of elbow pasta.
  12. 12Boil salted water and cook 380g of elbow pasta.
  13. 13Cook the bacon over medium-high heat until crispy.
  14. 14Cook the bacon over medium-high heat until crispy.
  15. 15Cook the bacon over medium-high heat until crispy.
  16. 16Turn off the heat, pour the jalapeño cream sauce into the pan with the cooked bacon, and mix in the cooked pasta.
  17. 17Turn off the heat, pour the jalapeño cream sauce into the pan with the cooked bacon, and mix in the cooked pasta.
  18. 18Turn off the heat, pour the jalapeño cream sauce into the pan with the cooked bacon, and mix in the cooked pasta.
  19. 19Add the cooked chicken to the pasta mixture.
  20. 20Add the cooked chicken to the pasta mixture.
  21. 21Add the cooked chicken to the pasta mixture.
  22. 22Garnish with crispy bacon and chives.
  23. 23Garnish with crispy bacon and chives.
  24. 24Garnish with crispy bacon and chives.
  25. 25Serve and enjoy. Garnish with fresh jalapeños if desired.
  26. 26Serve and enjoy. Garnish with fresh jalapeños if desired.
  27. 27Serve and enjoy. Garnish with fresh jalapeños if desired.

Ingredients

  • 380 g elbow pasta
  • 380 g elbow pasta
  • 380 g elbow pasta
  • 300 g 2% cottage cheese
  • 300 g 2% cottage cheese
  • 300 g 2% cottage cheese
  • 80 g light cream cheese
  • 80 g light cream cheese
  • 80 g light cream cheese
  • 60 g 1% milk
  • 60 g 1% milk
  • 60 g 1% milk
  • 10 diced pickled jalapeño pieces
  • 10 diced pickled jalapeño pieces
  • 10 diced pickled jalapeño pieces
  • 2 tablespoons pickled jalapeño juice
  • 2 tablespoons pickled jalapeño juice
  • 2 tablespoons pickled jalapeño juice
  • 25 g honey
  • 25 g honey
  • 25 g honey
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 14 oz boneless skinless chicken breast
  • 14 oz boneless skinless chicken breast
  • 14 oz boneless skinless chicken breast
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 garlic
  • 0 garlic
  • 0 garlic
  • 0 onion
  • 0 onion
  • 0 onion
  • 0 paprika
  • 0 paprika
  • 0 paprika
  • 10 slices center cut bacon
  • 10 slices center cut bacon
  • 10 slices center cut bacon
  • 0 chives
  • 0 chives
  • 0 chives
  • 0 fresh jalapeños
  • 0 fresh jalapeños
  • 0 fresh jalapeños

Equipment

air fryerblenderknifefrying panpot