Jalapeño Popper Macaroni and Cheese
A delicious twist on the classic comfort food, combining creamy macaroni and cheese with spicy jalapeños and savory bacon.
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 9x16-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.
Notes
Serve this dish hot, as a main course or side. It pairs well with a fresh salad or garlic bread. Store leftovers in an airtight container in the refrigerator for 3-4 days.