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Jalapeno Popper Mac and Cheese

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A creamy, spicy mac and cheese inspired by jalapeno poppers, featuring sharp cheddar, cream cheese, crispy bacon, and fresh jalapenos for a flavorful twist on a classic comfort dish.

Ingredients

Scale
  • 8 ounces elbow macaroni
  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 4 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • 2 jalapenos, seeded and diced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Preheat the oven to 375Ā°F (190Ā°C). Cook macaroni according to package directions until al dente. Drain and set aside.
  2. In a large skillet, cook diced bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving bacon fat.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute until lightly browned.
  4. Gradually whisk in milk, cooking and stirring until thickened, about 3-5 minutes.
  5. Remove from heat and stir in cream cheese, shredded cheddar, garlic powder, onion powder, salt, and pepper until smooth.
  6. Mix in the cooked macaroni, bacon pieces, and diced jalapenos until well combined.
  7. Pour mac and cheese into a greased baking dish. Combine panko breadcrumbs and Parmesan cheese and sprinkle evenly over the top.
  8. Bake for 20 minutes or until the topping is golden brown and bubbly. Let rest for 5 minutes before serving.

Notes

For a milder version, reduce jalapenos or remove seeds completely. Use smoked cheddar for a deeper flavor. Leftover mac and cheese can be refrigerated for up to 3 days and reheated with a splash of milk to restore creaminess.

Nutrition

Find it online: https://www.rapidrecipes.blog/jalapeno-popper-mac-and-cheese/