Description
This Jalapeño Popper Mac and Cheese is a deliciously spicy twist on classic mac and cheese. Combining creamy cheese sauce with zesty jalapeños, crispy bacon, and a crunchy breadcrumb topping, this baked dish is perfect for comfort food lovers seeking a little heat. Cream cheese and a blend of sharp cheddar and mozzarella create an irresistibly rich and creamy sauce that’s baked to golden perfection.
Ingredients
Scale
Pasta
- 8 ounces elbow macaroni or pasta of choice
Bacon and Vegetables
- 4 slices bacon, chopped
- 2–3 jalapeños, seeded and finely chopped
- Chopped green onions or parsley, for garnish (optional)
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 4 ounces cream cheese, softened
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter, melted
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the pasta in salted boiling water until just al dente, about 8 minutes, then drain and set aside.
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but one tablespoon of the bacon fat from the skillet.
- Make Roux and Cheese Sauce: Add 2 tablespoons of butter to the skillet with the bacon fat and melt. Stir in the flour and cook for 1-2 minutes until it becomes lightly golden to make a roux. Gradually whisk in the warm milk until the mixture is smooth and thickens, about 3-4 minutes.
- Add Cheeses and Seasonings: Reduce the heat to low and stir in the softened cream cheese until fully melted. Then add the shredded cheddar and mozzarella cheese, garlic powder, salt, and pepper. Stir continuously until the cheese sauce is smooth and creamy.
- Combine Jalapeños and Bacon: Stir in the finely chopped jalapeños and most of the cooked bacon, reserving a small amount for topping. Fold in the cooked pasta until it is completely coated with the cheese sauce.
- Prepare for Baking: Transfer the cheesy pasta mixture into a greased 9×9-inch baking dish, spreading it evenly.
- Make Breadcrumb Topping: In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the pasta.
- Bake: Bake in the preheated oven for 20-25 minutes until the topping is golden brown and the cheese sauce is bubbly.
- Garnish and Serve: Remove from the oven and sprinkle the reserved bacon and chopped green onions or parsley over the top if desired. Serve warm and enjoy!
Notes
- Adjust the number of jalapeños according to your preferred spice level.
- For an extra crunchy topping, broil the baked dish for 1-2 minutes at the end, watching carefully to avoid burning.
- For a smokier flavor, substitute smoked cheddar cheese or add a pinch of chipotle powder to the cheese sauce.
- This recipe can be made vegetarian by using meatless bacon or omitting bacon entirely.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1/5th of the recipe)
- Calories: 540
- Sugar: 6g
- Sodium: 690mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 95mg
