Duo Crisp + Air Fryer - Jalapeño Popper Mac and Cheese


  • 2 jalapeno peppers
  • 1/4 cup butter
  • 1 onion
  • 3 garlic cloves
  • 2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 16 oz elbow macaroni
  • 2 tsp salt
  • 8 oz brick-style plain cream cheese
  • 1 1/2 cups shredded aged cheddar
  • 1 cup 35% heavy cream
  • 1 cup sour cream
  • 2 tbsp Dijon mustard
  • 1/3 cup grated parmesan cheese
  • 1/3 cup panko bread crumbs
  • Seed and dice 1 jalapeño; thinly slice remaining jalapeño. Set aside.
  • In Instant Pot Duo Crisp + Air Fryer, with lid off, Select Saute setting and set to High Temperature. Melt butter in inner pot. Remove 2 tbsp; set aside. Stir in onion, diced jalapeño, garlic, chili powder, cumin and cayenne pepper. Cook for 2 to 3 minutes or until softened. Press Cancel.
  • Add macaroni, 4 cups water and salt. Place lid on pot and lock in place to seal. Pressure Cook on High Pressure for 4 minutes.
  • When pressure cooking is complete, Quick Release the pressure. Once pressure is released, open the lid.
  • Stir in cream cheese, Cheddar, cream, sour cream and mustard until melted and combined.
  • Stir together Parmesan, bread crumbs and reserved melted butter. Sprinkle over top of macaroni. Top with reserved sliced jalapeños.
  • Using Air fryer Lid select  Roast at  400°F for  5 minutes or until bubbling and topping is golden brown.
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