With all the zesty flavors of a jalapeño popper, this tasty mac and cheese is sure to be a hit with the whole family.
INGREDIENTS
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INSTRUCTIONS
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Seed and dice 1 jalapeño; thinly slice remaining jalapeño. Set aside.
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In Instant Pot Duo Crisp + Air Fryer, with lid off, Select Saute setting and set to High Temperature. Melt butter in inner pot. Remove 2 tbsp; set aside. Stir in onion, diced jalapeño, garlic, chili powder, cumin and cayenne pepper. Cook for 2 to 3 minutes or until softened. Press Cancel.
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Add macaroni, 4 cups water and salt. Place lid on pot and lock in place to seal. Pressure Cook on High Pressure for 4 minutes.
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When pressure cooking is complete, Quick Release the pressure. Once pressure is released, open the lid.
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Stir in cream cheese, Cheddar, cream, sour cream and mustard until melted and combined.
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Stir together Parmesan, bread crumbs and reserved melted butter. Sprinkle over top of macaroni. Top with reserved sliced jalapeños.
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Using Air fryer Lid select  Roast at  400 °F for  5 minutes or until bubbling and topping is golden brown.
RECIPE NOTES
Recipe Notes: Substitute regular bread crumbs for panko if desired.
Nutrition Facts
Per 1/4 of recipe
Calories 1260
Fat 80g
Saturated Fat 48g
Cholesterol 260mg
Sodium 2210mg
Carbohydrate 102g
Fiber 5g
Sugars 8g
Protein 37g
Photo Credit:- Cosori Air Fryers
Source:- Cosorithis