These peppers are filled with homemade mac and cheese and topped with salty, crispy bacon. They're so easy and so delicious - always a hit at the cookout!
Bring water to a boil in a medium pot and cook the pasta according to the instructions on the bag. Drain and reserve the water.
Meanwhile, melt the butter in a large pan and add the flour. Whisk for one minute.
Gradually add the evaporated milk, whisking to get rid of any lumps. Cook for another 2-3 minutes until it thickens slightly.
Add the 2 cups grated cheddar and stir until melted.
Add the drained pasta and stir. Add pasta water 1 to 2 tablespoons at a time as needed if it's too thick.
Season with salt if needed. I find the bacon adds enough salty flavor. Set aside.
Preheat oven (or grill or air fryer) to 350°F.
Cut the peppers in half horizontally. Use a small spoon to scoop out the insides.
Using a small spoon fill the jalapeno cavity with the macaroni mixture and place it on an oven-safe baking pan in a single layer.
Repeat with all the jalapenos. After they're all filled with mac and cheese, top them with the remaining ½ cup cheese and bacon bits.
If Baking: Bake for about 15 minutes or until they're heated through and the cheese on top is melted.
If Grilling: Place tray with jalapenos on indirect heat on the grill. Close the lid and grill for 10 to 15 minutes (depending on the grill temperature) until they're cooked through and the cheese on top is melted.
If air frying: I have this air fryer/toaster oven combo that a baking pan fits in so I put the whole pan in it. If you have a traditional air fryer place the jalapenos in the air fryer basket and spread in a single layer. Air fry at 350°F for 8 to 10 minutes or until done.