VELVEETA® Grilled Jalapeño Peppers

If mac-and-cheese-stuffed jalapeño peppers wrapped in bacon sounds like the stuff of game-day fantasies, let us assure you that they're real—and delish.

Rated 4.5 from 6 votes

Prep Time

15M

Total Time

35M

Servings

20 servings

1 cup elbow macaroni , uncooked

6 oz. VELVEETA , cut into 1/2-inch cubes

1/4 cup milk

10 large fresh jalapeño pepper s (3/4 lb.), cut lengthwise in half, seeded

10 slices OSCAR MAYER Bacon , cut crosswise in half

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1. 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.

2. 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.

3. Grill 20 min. or until bacon is crisp and peppers are heated through, turning after 10 min. Remove and discard toothpicks before serving peppers.

VELVEETA® Grilled Jalapeño Peppers

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Instructions

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