Jalapeño Popper Mac and Cheese

Everything you love about jalapeño poppers is combined with the creamy comfort of mac and cheese in this spicy, rich, and utterly satisfying dish. Featuring cream cheese, sharp cheddar, jalapeños, and crunchy panko topping, this recipe is perfect as a hearty side or a main dish for spice lovers.

For added versatility, make it vegetarian by omitting the bacon or add extra meat for a protein-packed twist.

Chef’s Tips

• Use Block Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Grating cheese fresh ensures the creamiest sauce.
• Cook Pasta Al Dente: Slightly undercook the pasta by about one minute so it doesn’t get mushy during baking.
• Adjust the Heat: For less spice, remove the ribs and seeds from the jalapeños. For more heat, use Pepper Jack cheese or fresh jalapeños.
• Customize Toppings: Add extra bacon or even shredded chicken for a heartier meal. Alternatively, skip the bacon for a vegetarian option.

Ingredients

• 3 1/2 cups macaroni noodles (uncooked): Classic choice for holding the creamy sauce.
• 8 tablespoons butter (divided): Creates the roux and toasts the breadcrumbs for a crispy topping.
• 6 tablespoons all-purpose flour: Thickens the cheese sauce to perfection.
• 1 1/2 cups milk: Forms the base of the creamy sauce.
• 1/2 cup heavy whipping cream: Adds richness and a velvety texture.
• 4 oz cream cheese (cut into pieces): Lends a tangy and creamy element reminiscent of jalapeño poppers.
• 2 cups sharp cheddar or Monterey Jack cheese: Bold and melty; substitute Pepper Jack for added spice.
• 1/2 teaspoon garlic powder: Enhances the savory flavors of the dish.
• 4 oz pickled jalapeños (drained): Brings tangy, spicy goodness; reserve some for garnish.
• 6 slices bacon (cooked and crumbled): Adds smoky, savory notes; optional for a vegetarian version.
• 1/4 cup panko breadcrumbs: Toasted for a crunchy topping.

Substitutions

• Macaroni noodles: Use penne, cavatappi, or shells if preferred.
• Heavy whipping cream: Substitute with half-and-half for a lighter sauce.
• Pickled jalapeños: Swap with fresh jalapeños for a sharper spice.
• Panko breadcrumbs: Use crushed crackers or toasted breadcrumbs for a similar crunch.

Instructions

1. Prepare the Pasta:
   Cook macaroni noodles according to package directions, slightly undercooking by 1 minute. Drain and set aside without rinsing.
2. Make the Cheese Sauce:
   In a large pot over medium heat, melt 6 tablespoons of butter. Stir in the flour to form a paste and cook for 1 minute. Gradually whisk in the milk until the mixture is smooth.
   Add heavy whipping cream, cream cheese, and 1 1/2 cups of the shredded cheese. Stir until the cheeses are fully melted and the sauce is creamy.
3. Incorporate Jalapeños and Bacon:
   Chop most of the jalapeños, reserving a few slices for garnish. Stir the chopped jalapeños, garlic powder, and most of the crumbled bacon into the cheese sauce.
4. Assemble the Dish:
   Fold the cooked macaroni into the cheese sauce, ensuring the pasta is evenly coated. Transfer the mixture to an 8″ x 8″ casserole dish.
5. Prepare the Topping:
   Preheat the oven to 350°F. In a skillet over medium heat, melt the remaining 2 tablespoons of butter. Stir in the panko breadcrumbs and toast until golden brown. Remove from heat.
6. Top and Bake:
   Sprinkle the remaining cheese over the macaroni and cheese. Add the toasted breadcrumbs, reserved bacon, and jalapeño slices on top. Bake for 20–25 minutes or until the cheese is melted and the top is golden.
7. Serve:
   Let cool slightly before serving. Garnish with extra jalapeños if desired.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
• Reheating: Warm in the oven at 350°F or in the microwave, adding a splash of milk to restore creaminess.

FAQs

Can I make this ahead of time?
Yes! Prepare the mac and cheese without the panko topping, transfer to a baking dish, and refrigerate for up to 2 days. Before serving, add the topping and bake as directed.

Can I make it spicier?
Absolutely! Add fresh diced jalapeños, use Pepper Jack cheese, or mix in a dash of cayenne pepper or hot sauce.

Can I skip the bacon?
Yes! The dish works beautifully as a vegetarian option without the bacon.

What pairs well with Jalapeño Popper Mac and Cheese?
Serve it with a simple green salad, roasted veggies, or garlic bread for a balanced meal.

This Jalapeño Popper Mac and Cheese is the perfect combination of spicy, creamy, and cheesy comfort food. Whether as a hearty side dish or a main course, it’s sure to delight everyone at the table. Try it today and make mealtime unforgettable!