Jalapeno Popper Orzo Mac-n-Cheese - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- Kosher salt
- 1 pound orzo
- 1 stick (8 tablespoons) butter
- 6 jalapeno peppers; 4 seeded and finely chopped, 2 sliced with seeds
- 4 cloves garlic, finely chopped
- 1 onion, finely chopped
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- Freshly ground pepper
- 2 cups shredded sharp Cheddar
- 4 ounces cream cheese
- 2 cups panko
- 2 Fresno chile peppers, sliced
Instructions
- For the mac-n-cheese: Bring a large pot of water to a boil. Salt the water and cook the orzo until al dente, about 6 minutes; drain.
- Meanwhile, heat 4 tablespoons butter in a saucepan over medium heat. Add the chopped jalapenos, the garlic and onions and cook until the jalapenos and onions are soft, 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and stir until the sauce thickens. Season with salt and pepper. Add the Cheddar and cream cheese and stir until melted.
- Combine the orzo with the sauce and transfer to a casserole dish.
- Melt the remaining 4 tablespoons butter and toss with the panko to coat. Sprinkle over the casserole and top with the sliced jalapenos and Fresno chiles.
- For the guac salad: Gently toss the tomatoes, avocados, jalapenos and onions on a serving platter. Drizzle with EVOO and lime juice, season with salt and pepper and top with the cilantro.
- Divide the orzo mac-n-cheese among plates and serve with the guac salad.
- Cook's Note: The orzo casserole (without the breadcrumb topping) can be covered and refrigerated for a make-ahead meal. Reheat in a moderate oven, and make the guac salad, before serving.
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