This Jalapeño Popper Mac and Cheese is the ultimate comfort food mashup—creamy, cheesy elbows of pasta meet the smoky heat of jalapeño poppers, all finished with a golden, crunchy topping. Imagine scooping into a bubbling casserole where every bite is packed with smooth cheese, crisp bacon, and just the right amount of spice. Whether you’re hosting friends or craving an indulgent weeknight dinner, this dish turns an everyday favorite into a showstopper that’s guaranteed to disappear fast!
Ingredients You’ll Need
Here’s the beautiful thing about jalapeño popper mac and cheese: every ingredient is wonderfully simple, but together they create pure magic. Each element brings its own little flair, whether it’s creaminess, crunch, or a pop of color and heat.
- Elbow macaroni (8 ounces): The classic mac and cheese shape that catches all the saucy goodness in every curve.
- Bacon (4 slices, chopped): Crisp, smoky, and absolutely essential for that popper vibe.
- Unsalted butter (2 tablespoons): Adds richness to the sauce and helps bring everything together.
- Onion (1 small, finely chopped): Gives savory depth and a hint of sweetness.
- Garlic (2 cloves, minced): A little bit of punch and warmth goes a long way.
- Jalapeños (2–3, seeded and diced): The star of the show! Adjust the number for your perfect level of heat.
- All-purpose flour (2 tablespoons): Thickens the dreamy cheese sauce so it hugs every noodle.
- Whole milk (2 cups): Creamy base for our sauce, keeping everything luscious and silky.
- Cream cheese (4 ounces, softened): The secret to that popper tang and extra velvety texture.
- Shredded cheddar cheese (1 cup): Sharp, classic cheesiness is a must for mac and cheese bliss.
- Shredded Monterey Jack cheese (1 cup): Melts beautifully and balances the jalapeño heat.
- Smoked paprika (1/2 teaspoon): Offers subtle smokiness that compliments the bacon and jalapeños.
- Salt and black pepper to taste: Gives every cheesy bite perfect seasoning.
- Panko breadcrumbs (1/2 cup): Light and super crunchy topping for that irresistible finish.
- Olive oil (1 tablespoon): Toasts up the breadcrumbs to golden perfection.
How to Make Jalapeño Popper Mac and Cheese
Step 1: Cook the Macaroni
Start by boiling a large pot of salted water and cook the elbow macaroni until it’s just al dente—tender but still with a little bite. Drain the pasta and set it aside; it’ll finish cooking up beautifully in the sauce later, soaking up every cheesy, spicy note.
Step 2: Crisp Up the Bacon
In a large skillet over medium heat, cook the chopped bacon until each piece is crispy and golden. Using a slotted spoon, transfer the bacon to a plate lined with paper towels, leaving about a tablespoon of that glorious bacon fat in the skillet. This step adds depth as well as that classic jalapeño popper smokiness.
Step 3: Sauté the Veggies
Add the butter to the pan with remaining bacon drippings, and once melted, toss in the chopped onion and diced jalapeños. Sauté them for about 4–5 minutes until they’re softened and fragrant. Stir in the garlic and let it cook for just 30 seconds, being careful not to burn it—it should smell incredible.
Step 4: Make the Creamy Cheese Sauce
Sprinkle in the flour and stir constantly for a minute to form a roux; this thickens your sauce and prevents lumps. Gradually pour in the milk, whisking as you go, until smooth and thickened, about 3–4 minutes. Lower the heat and stir in the softened cream cheese until it’s melted and silky, then add the shredded cheddar and Monterey Jack, whisking until completely smooth. This is where the magic really happens for our jalapeño popper mac and cheese! Season with smoked paprika, salt, and black pepper.
Step 5: Combine and Finish Under the Broiler
Mix the drained pasta and half the crispy bacon into the cheese sauce until everything is evenly coated. Pour into a broiler-safe baking dish or leave it in the pan if ovenproof. In a small bowl, mix the panko breadcrumbs with olive oil, then sprinkle evenly over the top, followed by the rest of the bacon. Broil on high for 2–3 minutes, watching carefully, until the topping is golden brown and crunchy. Serve your jalapeño popper mac and cheese hot and bubbly!
How to Serve Jalapeño Popper Mac and Cheese
Garnishes
Nothing completes a cheesy casserole quite like a sprinkle of color and extra texture. Try showering your jalapeño popper mac and cheese with sliced green onions, chopped fresh cilantro, extra diced jalapeños, or even a dusting of more smoked paprika. If you love heat, a drizzle of your favorite hot sauce on top is a game-changer!
Side Dishes
This dish is rich and satisfying on its own, but it also pairs beautifully with crisp, fresh sides. A simple green salad with a tangy vinaigrette or roasted veggies can lighten things up. For gatherings, try serving it alongside barbecue classics, pulled pork, or crunchy coleslaw—it’s a fantastic potluck crowd-pleaser.
Creative Ways to Present
Serve individual portions in ramekins or mini cast iron skillets for a playful dinner party vibe. For a fun twist at game day gatherings, use muffin tins to make jalapeño popper mac and cheese bites—a perfect handheld treat! This recipe is also a showstopper as a main course or as a decadent side for holiday feasts.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), let the mac and cheese cool slightly before transferring it to an airtight container. Store in the fridge for up to three days; it reheats beautifully and the flavors only get better as they meld together.
Freezing
Jalapeño popper mac and cheese is totally freezer-friendly. Simply portion cooled leftovers into freezer-safe containers or bags, and freeze for up to two months. Thaw in the fridge overnight before reheating for the best texture.
Reheating
For best results, reheat in a 350°F oven, covered with foil until hot and bubbly, then uncover for a few minutes to re-crisp the topping. Microwaving works in a pinch; just add a splash of milk to keep it creamy. Stir well and heat until steaming hot throughout.
FAQs
Can I make this dish vegetarian?
Absolutely! Just skip the bacon entirely (and use a touch of olive oil or butter in place of the bacon fat) for a vegetarian-friendly jalapeño popper mac and cheese that’s just as satisfying and loaded with flavor.
What’s the best way to control the spice level?
Jalapeños vary in heat, so for a milder dish, remove all the seeds and ribs before dicing. For more kick, leave some seeds in or swap to hotter peppers. Pickled jalapeños are also fantastic for a tangy twist without as much burn.
Can I use a different type Main Course
Definitely! While elbow macaroni is classic for mac and cheese, any sturdy small pasta shape like shells or cavatappi will work and hold the sauce just as nicely.
Is there a gluten-free version?
Yes! Use your favorite gluten-free pasta (rice, quinoa, or chickpea-based) and substitute gluten-free all-purpose flour and breadcrumbs. Everything else stays the same and you won’t lose out on flavor or texture.
How do I double this recipe for a crowd?
This jalapeño popper mac and cheese doubles perfectly. Just use a larger baking dish and keep a close eye while broiling the topping so it gets evenly golden and crunchy—you’ll be ready to feed a party in no time.
Final Thoughts
I can’t think of a better way to shake up your comfort food routine than with this flavor-packed jalapeño popper mac and cheese. It’s creamy, spicy, smoky, and marvelously cheesy—basically everything you could want in a soul-warming meal. Give it a try at your next gathering or when you need a little extra cheer on a weeknight, and don’t be surprised if it becomes a repeat request. Happy cooking!
Print
Jalapeño Popper Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop, Broil
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this spicy and creamy Jalapeño Popper Mac and Cheese. Loaded with bacon, jalapeños, and a blend of cheeses, this stovetop mac and cheese is topped with crispy breadcrumbs for the perfect finishing touch.
Ingredients
Mac and Cheese:
- 8 ounces elbow macaroni
- 4 slices bacon, chopped
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2–3 jalapeños, seeded and diced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Topping:
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Cook the Macaroni: Boil salted water and cook macaroni per package instructions. Drain and set aside.
- Cook the Bacon: In a skillet, cook bacon until crispy. Set aside.
- Prepare the Sauce: Sauté onion and jalapeños in bacon fat and butter until soft. Add garlic, flour, milk, and cheeses. Season with paprika, salt, and pepper.
- Combine and Bake: Mix pasta, bacon, and sauce. Top with breadcrumb mixture. Broil until golden brown.
- Serve: Enjoy warm!
Notes
- For extra heat, keep some jalapeño seeds or use pickled jalapeños for a tangy twist.
- Make it gluten-free by using gluten-free pasta and flour.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
