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Mac & Cheese Jalapeño Poppers
Ingredient list
- 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
Nutrition factsNutrition information
Recipe Tips
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.
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