Score Big with This Super Bowl Snack

For me, the Super Bowl is a modern version of the classic tale of two opposing forces battling it out to see who emerges victorious. This year, it’s even more symbolic with a king holding steadfast to the throne and a daring prince rallying to replace him. This story within the story is one of the reasons I'm excited to watch the game. Oh... and the food.

Our family looks for reasons to celebrate everything, from small victories to big games like the Super Bowl. And celebrations always include lots of food. This year I wanted to come up with something different to serve alongside our usual chili, wings, and 7-layer dip and chips.

After noodling ideas and flavor combos, I came up with a literal noodle dish that combines two game-day favorites into one super snack: bacon-wrapped jalapeño poppers stuffed with mac and cheese. You heard me.

Traditional poppers are stuffed with a combination of cream cheese and cheddar, so why not step it up by filling them with mac and cheese instead? Spicy jalapeños and creamy mac and cheese wrapped in smoky bacon? Now that’s a tastebud touchdown.

Safety first: Keep in mind that jalapeño peppers vary in spiciness so wear latex gloves (those thin gloves that come with hair dye work well) while handling them or rinse your fingers with a little white vinegar and cold water after prepping the peppers. In either case, keep your hands away from your eyes and be sure to clean your cutting board and knife before using them for other food.

Make a batch of these poppers for the the big game and you will most definitely be the MVP!

Ingredients for 24 poppers

12 jalapeño peppers or mini sweet peppers if you don’t want the heat (or make a combo with some of each).

1 box of mac and cheese (preferably the deluxe version with liquid cheese instead of powdered cheese) OR use the recipe* below to make it from scratch.

1/4 block of cream cheese, about 2 oz.

12 slices of bacon (not thick cut), cut in half. You could also use prosciutto or speck if you want to be extra fancy.

24 toothpicks — get these out before you handle the bacon for streamlined assembly.

Directions

1. Preheat oven to 425 degrees. Line the baking sheet with foil for easier clean up, then coat it with a thin layer of oil or cooking spray or use a rack on top of the baking sheet for crispier poppers.

2. Make the mac and cheese according to the package directions adding the cream cheese with the cheese sauce and blend until it’s well combined, (or use the recipe below to make it from scratch).

3. While the pasta cooks, wash and dry the peppers.

4. Slice the peppers vertically from stem to the tip.

5. Use a small spoon to clean out the seeds and ribs. Do this gently to avoid spraying yourself with jalapeño liquid.

6. Place the the hollowed-out jalapeño on the baking sheet, fill with mac and cheese, then wrap each with 1/2 a slice of bacon and secure with a toothpick.

7. Bake for 25-35 minutes until the bacon is crispy and the mac and cheese is bubbly and just beginning to brown.

8. If you cooked the poppers directly on the baking sheet, use a spatula or large spoon to transfer them to a baking rack (put foil under it to keep your counter clean) and let them firm up for at least a few minutes.

Enjoy the game, the halftime show, the commercials, and mostly… family, friends, and food!

*Stovetop mac and cheese from scratch

Boxed mac and cheese can be pretty salty so making your own allows you to control the salt as well as the other ingredients. I also like that it’s a good way to use up bits of leftover cheese.

Ingredients

1/2 lb. uncooked pasta (small shapes like elbow and shells work best)

3 TBS butter

3 TBS flour

1/2 tsp salt

1/4 tsp pepper

1 1/4 cup milk

1 cup half and half

2 1/2 cups shredded cheese (cheddar is traditional but I also like to use a mix of cheddar, gruyere, jack, or whatever I have on hand)

2 oz. cream cheese (this adds the traditional tang to the poppers so I like it in this recipe but I don’t usually add it to mac and cheese).

Directions

1. Cook the pasta in salted water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

2. Melt the butter in a saucepan on medium heat, add the flour, salt and pepper and cook for about 2 minutes.

3. Slowly add the milk and half and half, stirring constantly (a whisk works well), until the mixture thickens.

4. Add the cheese and cream cheese, stir until the cheeses melt, then turn off the heat.

5. Add the cooked pasta and mix to combine.