Jalapeño Popper Mac and Cheese

Ingredients

• Shells Chickpea Pasta

  Banza

  2 oz dry or 56g

• Vegetable Oil Spread

  37%, Light, I Can't Believe It's Not Butter!

  ½ tbsp or 7g

• 2% Reduced Fat Milk

  Fairlife

  ¼ cup or 25g

• Nutritional Yeast, Large Flake

  Bob's Red Mill

  3g

• 4 Cheese Blend, Mexican Style

  2% Milk Reduced Fat, Mexican, Lucerne

  ¼ cup or 28g

• Light Cream Cheese

  Sunnyside Farms

  ¼ tbsp. or 4g

• Turkey Bacon

  Oscar Mayer

  1 slice or 15g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Pepper

  Spices, black

  ¼ tbsp or 2g

• Nutmeg

  Spices, ground

  ¼ tbsp or 2g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ¼ cup or 30g

Directions

1. Prepare the turkey bacon to your liking; cut into small pieces.
2. Dice one regular or medium sized jalapeño.
3. Prepare the Banza Shells according to the instructions on the box. Bring 7 to 8 cups of salted water to a rolling boil. Add pasta and cook for 9-11 minutes based on your preference.
4. Reserve 1/4 of a cup of the pasta water. Rinse pasta and set aside.
5. Make A Roux. Melt butter and add flour. Add black pepper and nutmeg. Keep stirring to avoid clumps or burning. You'll want the consistency of a curd.
6. Once The Roux Has Reached The Desired Thickness, Add your milk, cheese, and cream cheese. Keep Stirring.
7. Add your diced bacon, jalapeños, and nutritional yeast. Keep stirring.
8. Add pasta to the mixture and stir until fully coated with the sauce.

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