Categories: appitizers
Ingredients
- 1 cup elbow macaroni, uncooked
- 6 oz. Velveeta, cut into 1/2-inch cubes
- 1/4 cup milk
- 10 large fresh jalapeno peppers (3/4 lb.) cut lengthwise in half, seeded
- 10 slices bacon, cut crosswise in half
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 minutes or until 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 side down, on foil.
- Grill 20 minutes, or until bacon is crisp and peppers are heated through, turning after 10 minutes. Remove and discard toothpicks before serving peppers.