Mac & Cheese Jalapeño Poppers
Prep time25 min
Total time45min
ServingsMakes 30 servings.
Ingredients
- 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
Preparation
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 110 |
| % 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 A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 6 %DV |
| Iron | 2 %DV |
| Potassium | 0 %DV |
| Vitamin D | 0 %DV |
