Jalapeño Popper Mac and Cheese

Everything you love about jalapeno poppers paired with a rich and creamy mac and cheese to deliver a spicy zing of comfort food.

This Jalapeno Popper Mac and Cheese works great as a side dish, but it is hearty enough to eat as a main dish. You could leave out the bacon to make it vegetarian.

It’s the ultimate mac and cheese for spicy food lovers!

Table of Contents

What is in Jalapeño Popper Mac and Cheese:

This jalapeños popper mac and cheese recipe features all the components of a jalapeño popper that we all know and love:

cream cheese
jalapeños
crunchy panko topping
and BACON!

Tips for making Jalapeño Popper Mac and Cheese:

Using block cheese is the way to go when you’re making mac and cheese. The pre-shredded cheese is coated and won’t melt properly. Grate it yourself for the best results.
Cook your pasta to slightly less than al dente, about one minute shy is perfect – that’s about 7 minutes for macaroni. The reason is that this is baked mac and cheese so the pasta will continue to cook in the oven.
I used cheddar cheese which I think is perfect for complementing the cream cheese. You could use Monterey Jack instead or Pepper Jack if you want to add more heat.
If you want less heat, remove the ribs and seeds from the jalapenos.
For a vegetarian version, omit the bacon completely.
For a meatier version, add some extra bacon. Also, 1 1/2 cups of shredded chicken make a great addition to the bacon as well!

Can this Mac and Cheese be made ahead of time?

Absolutely!

Make as directed, minus the panko topping (but do not bake), transfer to a baking dish, and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.
Before baking, let the dish sit on the counter for 30 minutes.
Top with panko and bake at recipe temperature for 25-35 minutes, or until hot and bubbly.