Adapted from Rachael Ray
16 jalapeño peppers
1/2 pounds ditalini pasta2 tablespoons butter
2 tablespoons flour
1/2 cup chicken stock
1 cup milk
1 1/4 cups grated sharp cheddar cheese
1 tablespoon yellow mustard
1/4 cup breadcrumbs or crushed saltine crackers
I cooked 1 cup (pre-cooking) of Macaroni instead of the ditalini pasta. We ended up with a bit extra for the 15 Poppers we had to fill. I stuck to the butter and flour, but used all milk for my white sauce. I eyeballed the cheese, just until the sauce was extra thick, orange and cheesy. We added the Hot Sauce like I said, just about a tsp. And the salt and pepper.
Start these off like any other, slicing the top 1/3 off the pepper length ways. Chop up the tops and throw them in with the cooked pasta into the cheese sauce.
Scoop out the insides of the peppers, I use a grapefruit spoon, since it helps to grate the ribs out of the inside. Fill these up with the jalapeno mac & cheese mixture, I liked to heap them up a little bit. Top these off with the breadcrumbs and some extra cheddar. Bake these in the oven at 425 F for about 15 minutes. These also got devoured too fast for a photo - so good!