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Mac & Cheese Jalapeño Poppers

Mac & Cheese Jalapeño Poppers

Prep time25 min
Total time45min
ServingsMakes 30 servings.
  • 1 pkg. (14 oz.) macaroni and cheese dinner
  • 48 RITZ Crackers, finely crushed, divided
  • 1 egg, beaten
  • 4 slices bacon, cooked, crumbled
  • 2 tsp. chopped drained pickled jalapeño nacho slices
  • ¼ lb. (4 oz.) pasteurized cheese product loaf, cut into 30 cubes
  • vegetable oil for frying
  • Prepare macaroni and cheese in large saucepan as directed on package. Add 1 cup cracker crumbs, egg, bacon and jalapeños; mix well. Cool 20 min.
  • Shape macaroni and cheese mixture into 30 balls, using scant 1/4 cup macaroni mixture for each ball.
  • Insert 1 cheese product cube into center of each ball, completely enclosing cube. Roll, 1 at a time, in remaining cracker crumbs until evenly coated.
  • Place in single layer on waxed paper-covered baking sheet.
  • Heat oil to 375°F in deep fryer. Add macaroni balls, a few at a time; cook 2 min. or until golden brown. Drain well.
  • Serve warm.
Recipe Tips
  • Note
    If you don't have a deep fryer, you can cook the macaroni balls in hot oil in a large saucepan instead.
  • Make Ahead
    The macaroni balls can be prepared ahead of time. Refrigerate up to 4 hours before cooking as directed.
  • Make it Easy
    Use a small (1-oz.) ice cream scoop to portion the macaroni mixture for each popper.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 7g 
   Saturated fat 2g 
   Trans fat 0g 
Cholesterol 10mg 
Sodium 190mg 
Carbohydrate 8g 
   Dietary fiber 0g 
   Total sugars 2g 
   Added sugars <1g 
Protein 2g 
Vitamin A0 %DV
Vitamin C0 %DV
Calcium6 %DV
Iron2 %DV
Potassium0 %DV
Vitamin D0 %DV

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