Jalapeno Popper Mac ‘n Cheese is both the hero we need and the hero we deserve.
This dish is super easy to make…so easy that I didn’t even take the time to make a video like I normally would. I DID however run through this on my Instagram on the ‘ol Instagram Story feature. I’ve been trying to do more on-the-fly food related shit over there so make sure you check it out.
All you need is some mac ‘n cheese – I went with Kraft’s Velveeta Bacon Shells & Cheese – one, because they are delicious, and two because they were on sale at Target – some GIANT jalapeños, a few slices of bacon, and some sort of creamy cheese to fill the jalapeños with. I went with Heluva Good! TABASCO flavored dip because its fucking rocking.
The first step is whatever you choose to be your first step. For me I got the Velveeta cooking. While that was cooking I split my giant jalapeño down the middle and removed the guts. I filled the jalapeños with the Heluva Good! dip and then wrapped them with bacon. For the bacon I actually split each slice of bacon down the middle the long way. This doesn’t help in the cooking in any sort of way but It does make it look sexy as fuck when its done.
To make sure the bacon would be cooked underneath when the dish was complete, I seared the bottoms of the jalapeños in a hot cast iron pan. I removed the jalapeños once the bacon on the bottom was nice and crispy looking and dumped an abundance of the Velveeta shells into the hot cast iron. If you’re looking to make this dish cheesy as fuck you could always add some more cheese here. I topped the shells with my two jalapeño’s and placed them under the broiler on LOW until the bacon was cooked (roughly 12 minutes). You could make the whole dish off at like 400 degrees if you really wanted, but the cast iron pan and the shells were already hot I was just looking to heat the jalapeños through.
Before serving I sliced the jalapeño up a bit. This turned the dish into sort of a ‘pick-at’ dish at my house. Got some toothpicks out and we all just sort of picked away at the fucking thing. Topped this all off with about 10 Budweisers and a large bong load.
His version is a couple of marbled eggs between a 4 banger of sweet Hawaiian rolls served with either fried pork or Spam, topped with scallion and Sriracha mayo. The difference with mine is that I’ll be adding bacon & cheese, and using crispy fried onions instead of scallions. I’ll also be using a chipotle mayo because fuck Sriracha. I’ll be making a large tray of them and serving them up as some legit as fuck sliders.
We’ve all seen them. Bacon wrapped mozzarella sticks. I’ve even had bacon wrapped mozzarella sticks with a few jalapeños tucked under the fucking bacon which was L.A.F. (legit as fuck for those of you just joining us)
But why not more mozzarella sticks? Better yet…why not FOUR mozzarella sticks?
1 Slice of bacon per 4 mozzarella sticks. Thats it. That’s all you need. The mozzarella sticks are cooked with the bacon from frozen. If you try to use thawed or leftover mozzarella sticks you’re going to have a fucking blowout.
The trick is to cook them on MED-HIGH heat. You want the bacon to cook before the mozzarella has a chance to ejaculate out of its vessel.
Hotdogs are chill. Mac the fuck cheese is pretty chill. Hotdogs mixed in Mac the fuck cheese is chiller. A hot dog bun made out of Mac the fuck cheese that houses a bacon wrapped hot dog is the fucking chillest.
I’m a huge fan of wrapping paper towel tubes with tinfoil after seeing my girl Natasha from throughtheeyesofmybelly.com do it to make some bacon chocolate shot glasses. Literally. I’ve just been sitting around stoned as fuck wrapping tinfoil around paper towel tubes for no reason.
So I found a reason.
Hot dog bun made of Mac the fuck cheese. Super easy to make and all you need is some left over Mac the fuck cheese, a few eggs, and, you guessed it…a paper towel tube and some tin-the-fuck-foil.