Ingredients
Scale
- 1 box 8 oz. Elbows Pasta (I used Tresomega Quinoa Elbows Pasta)
- 5 slices bacon (each cut in half)
- 5 jalapeños (4 whole, 1 finely diced)
- 1/2 lb chorizo (ground or sausages)
- 2 cups cheddar cheese grated
- 6 tbsp cream cheese
- 1/2 cup heavy cream
- 1 yellow onion (approx. 1/2 cup chopped onion)
- 1 tbsp butter
Instructions
- Preheat microwave to 450 degrees.
- Follow directions on pasta box to cook pasta.
- While pasta is cooking, in a pan (I used cast iron) over medium heat add butter and allow to melt then add in chopped onion. Cook for 2-3 minutes then add in diced jalapeño (as much or as little as you want). Cook for another 3 minutes until onions and jalapeno are starting to soften.
- Add in chorizo. If using sausages, break up with a spatula. Mix everything together and continue allowing to cook.
- While the chorizo is cooking, slice the four jalapeños in half lengthwise and scrape out the seeds. Use 3 tbsp cream cheese to stuff jalapeños with. Wrap each jalapeno half with half a slice of bacon.
- Place on a baking sheet and cook at 450 degrees for 15 minutes.
- Once chorizo is cooked, add in creamy cheese, heavy cream and cheddar cheese. Stir to mix until creamy and cheese.
- Once pasta is cooked, drain and add Mac n’ cheese to the cheesy chorizo mixture. If cooking in cast iron, you can leave it in the pan, otherwise put it in an oven safe dish. Spread out evenly.
- Take jalapeno poppers out of the oven and add on top of the Mac n’ cheese.
- Cook at 450 degrees for another 15-20 minutes until bacon is cooked through. If desired, broil for 5-10 minutes for cheese to get crispier.