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Ingredients
US|METRIC
20 SERVINGS
- 1 cup elbow macaroni (uncooked)
- 6 oz. Velveeta (cut into 1/2-inch cubes)
- 1/4 cup milk
- 10 jalapeño peppers (large fresh, 3/4 lb., cut lengthwise in half, seeded)
- 10 slices Oscar Mayer Bacon (cut crosswise in half)
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Directions
- Heat grill to medium-high heat.
- Cook macaroni in medium saucepan as directed on package, omitting salt; drain. Return macaroni to pan. Add VELVEETA and milk; cook on low heat 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring constantly.
- Spoon macaroni mixture into pepper halves; wrap with bacon to completely enclose filling, overlapping edges of bacon as needed. Secure with wooden toothpicks. Cover grill grate with foil. Place peppers, cut sides down, on foil.
- Grill 20 min. or until bacon is crisp and peppers are heated through, turning after 10 min. Remove and discard toothpicks before serving peppers.
NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories110Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol15mg5% |
Sodium250mg10% |
Potassium90mg3% |
Protein4g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber0g0% |
Sugars1g |
Vitamin A4% |
Vitamin C6% |
Calcium6% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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