Jalapeño Popper Macaroni and Cheese is a delicious twist on the classic comfort food. It combines the creamy goodness of macaroni and cheese with the spicy kick of jalapeños and the savory flavor of bacon. This dish is perfect for gatherings, family dinners, or just a cozy night in. With its rich flavors and comforting texture, it’s sure to become a favorite.
Why Make This Recipe
If you love cheesy pasta and a bit of heat, this recipe is for you. It’s an easy way to bring excitement to your dinner table. The blend of cheeses pairs wonderfully with the bacon and jalapeños, creating a dish that is both creamy and full of flavor. Plus, it’s a fun way to enjoy the taste of jalapeño poppers in a new and comforting form.
How to Make Jalapeño Popper Macaroni and Cheese
Ingredients:
- 1 cup cooked and diced bacon
- 16 ounces uncooked elbow macaroni
- ¼ cup unsalted butter
- 4 de-seeded and diced jalapeños
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 cups heavy whipping cream
- 4 ounces softened cubed cream cheese
- 2 cups white cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1 cup shredded white cheddar cheese
- 1 de-seeded and sliced jalapeño
- ½ cup cooked diced bacon
Directions:
- Bring a large pot of water to a boil and cook the 16 ounces uncooked elbow macaroni according to the package directions until al dente. Drain and set aside.
- Preheat the oven to 400 degrees Fahrenheit and spray a 9×16-inch baking dish with non-stick cooking spray.
- In the same large pot used for the pasta, heat the ¼ cup unsalted butter over medium-high heat. Add the 4 de-seeded and diced jalapeños and cook for 3 minutes, stirring frequently.
- Whisk the ¼ cup all-purpose flour into the butter and jalapeños to form a thick paste. Slowly whisk in the 3 cups whole milk and 2 cups heavy whipping cream until smooth. Bring to a gentle boil, then reduce heat to low and simmer.
- Add the 4 ounces softened cubed cream cheese and 2 cups white cheddar cheese, stirring until melted and combined. Stir in the 1 cup cooked and diced bacon, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, and ½ teaspoon onion powder.
- Add the cooked pasta back to the pot and stir to coat well in the cheese sauce. Pour the macaroni and cheese mixture into the prepared baking dish.
- In a medium bowl, mix the 1 cup panko breadcrumbs and 1 tablespoon melted butter until the crumbs are evenly coated in the butter.
- Spread the 1 cup shredded white cheddar cheese over the mac and cheese, followed by the panko mixture, the 1 de-seeded and sliced jalapeño, and the ½ cup cooked diced bacon.
- Bake for 10-15 minutes until the top is melted and golden brown. Let cool for a few minutes before serving.
How to Serve Jalapeño Popper Macaroni and Cheese
Serve this dish hot, as a main course or a side. It pairs well with a fresh salad or some garlic bread. For an extra kick, offer additional sliced jalapeños on the side for those who like it spicy!
How to Store Jalapeño Popper Macaroni and Cheese
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. Reheat in the microwave or in the oven until heated through.
Tips to Make Jalapeño Popper Macaroni and Cheese
- If you prefer a spicier version, leave some seeds in the jalapeños.
- Feel free to mix in other cheeses like mozzarella for a different flavor.
- Add breadcrumbs for a nice crispy topping, or use crushed tortilla chips for a fun twist.
Variation
You can customize this recipe by adding other ingredients like diced tomatoes, different types of cheese, or even cooked chicken for a heartier meal. The possibilities are endless!
FAQs
Q: Can I make this dish ahead of time?
A: Yes! You can prepare the macaroni and cheese mixture a day in advance, store it in the fridge, and then bake it when ready to serve.
Q: What type of cheese works best?
A: White cheddar is commonly used, but you can mix in other favorite cheeses like Monterey Jack or Gouda for added flavor.
Q: Can I use a different type of pasta?
A: Absolutely! You can substitute elbow macaroni with other pasta shapes like shells or penne. Just make sure to adjust the cooking time accordingly.
Enjoy making this tasty Jalapeño Popper Macaroni and Cheese and delight in its creamy, cheesy goodness!
Jalapeño Popper Macaroni and Cheese
Ingredients
Pasta and Bacon
- 1 cup cooked and diced bacon
- 16 ounces uncooked elbow macaroni
Sauce
- ¼ cup unsalted butter For sautéing jalapeños
- 4 pieces de-seeded and diced jalapeños
- ¼ cup all-purpose flour For thickening
- 3 cups whole milk
- 2 cups heavy whipping cream
- 4 ounces softened cubed cream cheese
- 2 cups white cheddar cheese Shredded for mixing
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Topping
- 1 cup panko breadcrumbs
- 1 tablespoon melted butter For mixing with breadcrumbs
- 1 cup shredded white cheddar cheese For topping
- 1 piece de-seeded and sliced jalapeño For topping
- ½ cup cooked diced bacon For topping
Instructions
Preparation
- Bring a large pot of water to a boil and cook the elbow macaroni according to the package directions until al dente. Drain and set aside.
- Preheat the oven to 400°F and spray a 9×16-inch baking dish with non-stick cooking spray.
Cooking
- In the same large pot, heat the butter over medium-high heat. Add the diced jalapeños and cook for 3 minutes, stirring frequently.
- Whisk in the all-purpose flour to form a thick paste. Gradually whisk in the milk and heavy whipping cream until smooth. Bring to a gentle boil, then reduce heat to low and simmer.
- Stir in the cream cheese and white cheddar cheese until melted and combined. Add the cooked bacon, salt, pepper, garlic powder, and onion powder.
- Add the cooked pasta back to the pot and stir to coat well in the cheese sauce. Pour the mixture into the prepared baking dish.
- In a medium bowl, mix the panko breadcrumbs with melted butter until evenly coated.
- Spread the shredded white cheddar cheese over the macaroni and cheese, followed by the panko mixture, sliced jalapeño, and remaining cooked bacon.
- Bake for 10-15 minutes until the top is melted and golden brown. Let cool for a few minutes before serving.
