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To achieve the best texture in your Mini Mac & Cheese Jalapeño Cups, cooking the macaroni to al dente is crucial. Al dente means the pasta should be firm to the bite, which prevents it from becoming mushy during baking. Start by bringing a large pot of salted water to a rolling boil. The salt is essential; it not only flavors the pasta but also helps to enhance the overall taste of your dish.

Mini Mac & Cheese Jalapeño Cups

Indulge in the delightful experience of Mini Mac & Cheese Jalapeño Cups, a perfect blend of creamy comfort food and spicy flair. These bite-sized treats feature elbow macaroni enveloped in a rich cheese sauce made from sharp cheddar and pepper jack, all stuffed into fresh jalapeños. Ideal for parties or family dinners, they are visually appealing and bursting with flavor. With a touch of breadcrumbs for crunch, these cups will be a hit at any gathering!
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Ingredients
  

1 cup elbow macaroni

1 cup sharp cheddar cheese, shredded

1 cup pepper jack cheese, shredded

2 cups milk

1/4 cup unsalted butter

1/4 cup all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

4 large jalapeños, halved lengthwise and seeds removed

1/2 cup breadcrumbs (optional, for a crispy topping)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking.

    Cook the Macaroni: In a large pot, bring a generous amount of salted water to a rapid boil. Carefully add the elbow macaroni and cook according to the package instructions until it is al dente. Drain the pasta in a colander and set it aside.

      Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter completely. Once melted, sprinkle in the flour and whisk continuously for about 1-2 minutes until the mixture begins to bubble but does not brown. Gradually pour in the milk, whisking thoroughly to eliminate any lumps. Keep cooking while stirring frequently until the sauce thickens, about 5-7 minutes.

        Incorporate the Cheese: Once the sauce has thickened, reduce the heat to low. Stir in the shredded sharp cheddar and pepper jack cheese gradually until they melt completely into the sauce. Add garlic powder, onion powder, smoked paprika, and season with salt and pepper to taste, stirring until well combined.

          Combine Macaroni and Sauce: Gently fold the drained macaroni into the cheese sauce, ensuring that all the pasta is evenly coated with the creamy mixture.

            Prepare the Jalapeños: Lightly grease a muffin tin to prevent sticking. Place the halved jalapeños in the tin with their cut sides facing up. Spoon the macaroni and cheese mixture generously into each jalapeño half, packing it in slightly.

              Optional Topping: For an extra crunchy texture, sprinkle breadcrumbs over the top of each filled jalapeño.

                Bake: Carefully place the muffin tin in the preheated oven and bake for 15-20 minutes. Watch for the cheese to bubble and the jalapeños to become tender.

                  Garnish: After baking, remove the tin from the oven and allow it to cool for a few minutes. If desired, sprinkle with fresh chopped cilantro or parsley for a burst of color and flavor.

                    Serve: Gently lift the jalapeño cups out of the muffin tin and serve them warm as a delightful appetizer or snack.

                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 servings

                        Enjoy these flavorful, spicy bites that combine creamy mac and cheese with the kick of jalapeño for a perfect party treat!