This recipe tastes like jalapeño poppers (in the BEST possible way)!
– unsalted butter melted – whole milk ricotta cheese – whole milk – pasta – cheese shredded – jalapeños medium sized – dry mustard powder – red pepper flakes – kosher salt – pepper – panko breadcrumbs
– Preheat the oven to 375 degrees. – In a food processor or blender (or if you have neither, in a large bowl), combine ricotta cheese, milk, cheese, salt, pepper, and mustard powder. In a large bowl, fold in chopped peppers and uncooked pasta to the cheese mixture.
- Butter a 9-inch baking dish and pour the pasta mixture into the dish. – In a small bowl, combine melted butter and panko breadcrumbs until clumps form. Sprinkle over the macaroni and cover with foil. – Bake for 30 minutes covered and another 30 minutes uncovered. Allow about 10 minutes of cooling.
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