Mac ’n’ Cheese Jalapeño Poppers

Preparation

1. Step 1

   Preheat the oven to 425°F.

   Step 2

   Working lengthwise, slice off the top quarter of each jalapeño. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeño. Finely chop the tops.

   Step 3

   Place a large pot of water over high heat to boil. When the water reaches a bubble, salt it well and drop in the pasta. Cook to al dente. Drain well.

   Step 4

   While the pasta is cooking, place a medium pot over medium heat with the butter. Add the chopped pepper tops to the butter and cook to soften, 2 to 3 minutes. Sprinkle the flour over the peppers and cook for 1 minute more. Whisk the chicken stock and milk into the mixture and bring up to a bubble. Stir in the mustard, season the sauce with salt and black pepper, and simmer until thickened, 2 to 3 minutes. Remove the pot from the heat and stir in 1 cup of the cheese until melted. Add the pasta to the cheese sauce and stir to combine.

   Step 5

   Mound up spoonfuls of the mac ’n’ cheese in the peppers and place the peppers in a baking dish. Sprinkle the remaining cheese and the bread crumbs over the filling, and bake until the tops are golden brown and the peppers are tender, about 15 minutes.