Jalapeño Popper Macaroni and Cheese is a creamy, cheesy pasta dish with a spicy kick from fresh jalapeños and a crunchy, golden breadcrumb topping. Imagine all the cheesy goodness of classic mac and cheese combined with the bold flavors of jalapeño poppers, like gooey cream cheese and crispy bacon bits mixed right in.
I love making this recipe when I want something comforting but with a little extra excitement. The jalapeños add just enough heat to wake up your taste buds without overpowering the rich cheese sauce. Plus, I always add a sprinkle of extra cheese on top before baking to make the crust extra melty and delicious.
One of my favorite ways to serve this is as a side for a simple grilled chicken or as a main dish with a fresh salad. It’s perfect for sharing at family dinners or potlucks because everyone loves the familiar cheesy pasta with a fun twist. If you like a little spice with your comfort food, this one’s sure to become a regular on your menu!
Key Ingredients & Substitutions
Jalapeños: Fresh jalapeños add the perfect spicy kick. If you prefer less heat, remove the seeds or swap with milder peppers like Anaheim. For extra heat, consider serrano peppers.
Cheese: Sharp cheddar and mozzarella bring creaminess and meltiness. You can swap mozzarella for Monterey Jack or Colby for a milder taste. Cream cheese makes the sauce rich and smooth.
Bacon: Crispy bacon adds smoky crunch. For a vegetarian option, try smoked paprika or a plant-based bacon substitute. Turkey bacon works too if you want a lighter choice.
Panko Breadcrumbs: These create a crunchy topping that stands out. If you don’t have panko, regular breadcrumbs or crushed crackers will work but may be less crispy.
How Do I Make a Smooth, Creamy Cheese Sauce Without Clumps?
Making cheese sauce can be tricky, but here’s how to get it silky smooth:
- Start with a roux: Melt butter and stir in flour, cooking for 1-2 minutes. This cooks out the raw flour taste.
- Add milk slowly while whisking constantly to avoid lumps. Cook on medium until thick and bubbling gently.
- Lower heat before adding cream cheese and shredded cheese. Stir constantly until melted to prevent graininess.
- Avoid boiling once cheese is added to keep sauce from separating.
These steps help you get that creamy, velvety cheese sauce that coats every pasta piece beautifully.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without crowding.
- Medium saucepan – great for making the smooth cheese sauce.
- Whisk – helps mix the roux and sauce without lumps.
- Baking dish – holds the mac and cheese while it bakes to a golden crust.
- Spoon or spatula – for stirring and folding in ingredients gently.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or cooked chorizo to change the smoky flavor.
- Use pepper jack cheese instead of cheddar for an extra spicy, creamy punch.
- Add roasted corn or diced tomatoes for a fresh, slightly sweet contrast.
- Include caramelized onions for a touch of sweetness balancing the heat.
Jalapeño Popper Macaroni and Cheese
Ingredients You’ll Need:
For the Pasta and Sauce:
- 1 lb elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 8 oz cream cheese, softened
- 3 cups whole milk
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
For the Flavor and Topping:
- 3-4 fresh jalapeños, thinly sliced (plus extra for garnish)
- 6 slices bacon, cooked crisp and crumbled
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional: chopped green onions for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including boiling the pasta and making the cheese sauce. Then, allow 20-25 minutes for baking until the topping is golden and crispy. Overall, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Pasta:
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until just al dente. Drain and set aside.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth roux and starts to bubble, but don’t let it brown. Slowly whisk in the milk, stirring constantly until the mixture thickens and begins to simmer, about 5-7 minutes.
3. Add the Cheeses and Seasonings:
Lower the heat and stir in the softened cream cheese until melted and smooth. Then add shredded cheddar and mozzarella, stirring until everything is melted and creamy. Season with garlic powder, smoked paprika, salt, and pepper.
4. Combine Pasta, Jalapeños, and Bacon:
Remove the sauce from heat. Fold in the cooked macaroni, sliced jalapeños (reserve some for garnish), and about two-thirds of the crumbled bacon. Mix gently to combine.
5. Assemble and Bake:
Pour the macaroni and cheese mixture into a greased baking dish. In a small bowl, mix panko breadcrumbs with a tablespoon of melted butter and sprinkle evenly over the top. Scatter the remaining bacon pieces over the breadcrumbs. Bake for 20-25 minutes until the topping is golden and crispy.
6. Garnish and Serve:
Remove from oven and top with the reserved jalapeño slices and chopped green onions, if using. Serve hot and enjoy your spicy, cheesy comfort food!
Can I Use Frozen Jalapeños for This Recipe?
Yes, you can use frozen jalapeños if fresh aren’t available. Just thaw them completely and pat dry to avoid adding extra moisture to the dish.
How Can I Make This Recipe Milder?
To reduce heat, remove the seeds and membranes from the jalapeños before slicing. You can also substitute with a milder pepper like poblano or use fewer jalapeños.
Can I Prepare Jalapeño Popper Mac and Cheese Ahead of Time?
Absolutely! Assemble the dish and cover it tightly in the refrigerator for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally to keep the sauce creamy.
