Description
Jalapeño Popper Mac and Cheese is a creamy, spicy twist on the classic comfort dish, featuring tender elbow macaroni smothered in a rich cheese sauce with sharp cheddar, mozzarella, cream cheese, and a hint of heat from fresh jalapeños. Crisp bacon and a crunchy panko topping complete this crowd-pleasing recipe that’s perfect for gatherings or a hearty family meal.
Ingredients
Scale
Macaroni and Cheese Base
- 16 oz elbow macaroni, cooked (or other tubular pasta)
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- 2 jalapeños, seeded, membranes removed, and diced
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 6 oz cream cheese, cut into cubes
- 2 tsp TABASCO® Sauce
- 4 cups sharp cheddar cheese, shredded
- 1 1/2 cups mozzarella cheese, shredded
- 12 oz bacon, cooked and crumbled
Topping
- 1 1/2 cups panko crumbs
- 4 tbsp butter, melted
- 1/2 cup Parmesan cheese, shredded
- 1/4 tsp smoked paprika or regular paprika
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking dish to ensure the mac and cheese won’t stick during baking.
- Cook the Pasta: Boil the elbow macaroni until it’s almost al dente, meaning it should be slightly undercooked as it will finish cooking in the oven. Drain the pasta and set aside.
- Make the Cheese Sauce: In a pan, melt 6 tablespoons of unsalted butter and sauté the diced jalapeños until fragrant and softened. Whisk in the all-purpose flour to create a roux, cooking it gently to avoid lumps. Gradually add the whole milk and heavy cream while whisking continuously until the sauce thickens. Stir in the cream cheese cubes and TABASCO® Sauce. Once smooth, mix in the shredded sharp cheddar and mozzarella cheeses until fully melted and combined.
- Combine Pasta and Sauce: Stir the cooled cooked pasta into the prepared cheese sauce, making sure every piece is coated evenly with the creamy mixture.
- Assemble the Dish: Pour half of the mac and cheese mixture into the greased baking dish. Sprinkle half of the shredded cheese and bacon over the top. Add the remaining mac and cheese layer. In a bowl, mix the panko crumbs with melted butter, Parmesan cheese, and smoked paprika, then spread this mixture evenly on top.
- Bake Until Golden: Bake in the preheated oven for about 25 to 30 minutes until the topping is golden brown and crispy, and the cheese is bubbly.
- Serve: Remove from the oven, optionally top with remaining crumbled bacon and diced jalapeños for added flavor and crunch. Serve hot and enjoy your indulgent Jalapeño Popper Mac and Cheese.
Notes
- Remove seeds and membranes from jalapeños to reduce heat if preferred milder flavor.
- Ensure pasta is slightly undercooked before baking to avoid mushy texture.
- Panko topping adds crunch; substitute with breadcrumbs if unavailable.
- Use full-fat dairy for best creamy texture and flavor.
- Bacon can be replaced with turkey bacon or omitted for a non-pork version.
- This dish can be prepared ahead and baked just before serving.
