The BEST Jalapeño Popper Mac and Cheese (Creamy, Cheesy, Spicy!)

This is, without a doubt, The BEST Jalapeño Popper Mac and Cheese you’ll ever taste! It’s a creamy, cheesy, and spicy explosion of flavor that combines the best of two worlds: classic mac and cheese and jalapeño poppers. Tender macaroni is smothered in a rich, jalapeño-infused cheese sauce, studded with crispy bacon, and topped with a crunchy panko-Parmesan crust. I love how this recipe takes comfort food to a whole new level. It’s perfect for potlucks, parties, or a truly indulgent weeknight dinner.

Why You’ll Love This Jalapeño Popper Mac and Cheese

• Creamy, Cheesy, and Spicy: The perfect trifecta of flavors and textures!
• Flavor Explosion: The combination of jalapeños, bacon, and a blend of cheeses creates an unforgettable flavor.
• Crunchy Topping: The panko-Parmesan topping adds a delightful crunch that contrasts beautifully with the creamy mac and cheese.
• Crowd-Pleaser: This mac and cheese is always a hit at gatherings.
• Make-Ahead Friendly: You can assemble the casserole ahead of time and bake it just before serving.

Ingredients for Jalapeño Popper Mac and Cheese

Here’s what you’ll need to make this epic mac and cheese. The full list with measurements is in the recipe card below.

Main Ingredients

• Elbow macaroni, cooked (or other tubular pasta) (Pasta)
• Extra virgin olive oil (Oil)
• Unsalted butter (Fat)
• Jalapeños, seeded, membranes removed, and diced (Vegetable)
• All-purpose flour (Thickener)
• Whole milk (Dairy)
• Heavy whipping cream (Dairy)
• Cream cheese, cut into cubes (Dairy)
• TABASCO® Sauce (or your favorite hot sauce) (Condiment)
• Sharp cheddar cheese, shredded (Dairy)
• Mozzarella cheese, shredded (Dairy)
• Bacon, cooked and crumbled (Meat)

Topping

• Panko crumbs (Breadcrumbs)
• Butter, melted (Fat)
• Parmesan cheese, shredded (Dairy)
• Smoked paprika (or regular paprika) (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Jalapeño Popper Mac and Cheese as is, but here are a few ideas for variations:

• Adjust the Heat: Use more or fewer jalapeños, or remove the seeds and membranes for a milder flavor. You can also use pickled jalapeños.
• Different Cheeses: Try using a blend of cheeses, such as Monterey Jack, pepper jack, or Gruyere.
• Add Vegetables: Stir in some roasted corn, diced bell peppers, or caramelized onions.
• Different Protein: Add some cooked and crumbled sausage or chorizo.
• Add spices: Add some chili powder.

How to Make Jalapeño Popper Mac and Cheese

Let me show you how to make this incredibly delicious Jalapeño Popper Mac and Cheese:

Preheat Oven and Prepare Baking Dish

1. I preheat my oven to 350°F (175°C).
2. I lightly grease a 9 x 13 inch baking dish and set it aside.
3. I combine all types of shredded cheese together.

Cook the Pasta

1. I cook the pasta one minute shy of al dente according to the package instructions. This is important because the pasta will continue to cook in the oven.
2. I remove it from the heat, drain it, and place it in a large bowl.
3. I drizzle the pasta with olive oil and stir to coat it. This prevents the pasta from sticking together.
4. I set it aside to cool while I prepare the cheese sauce.

Make the Cheese Sauce

1. I melt the butter in a deep saucepan, Dutch oven, or stockpot.
2. I add the diced jalapeños and cook for 2 minutes, stirring frequently.
3. I whisk in the flour over medium heat and continue whisking for about 1 minute, until it’s bubbly and golden. This creates a roux, which will thicken the sauce.
4. I gradually whisk in the milk and heavy cream until the mixture is nice and smooth.
5. I continue whisking until I see bubbles on the surface, and then I continue cooking and whisking for another 2 minutes.
6. I whisk in the cream cheese and TABASCO® sauce (or your favorite hot sauce).
7. I add two cups of the shredded cheese and whisk until smooth.
8. I add another one and a half cups of the shredded cheese.
9. I add another one and a half cups of shredded cheese and continue whisking until the sauce is creamy and smooth. The sauce should be nice and thick.

Combine Pasta and Sauce

1. I stir in the cooled pasta until it’s combined and the pasta is fully coated with the cheese sauce.

Assemble the Casserole

1. I pour half of the mac and cheese into the prepared baking dish.
2. I top with the remaining 2 cups of shredded cheese, two-thirds of the crumbled bacon, and then the remaining mac and cheese.

Make the Topping

1. In a small bowl, I combine the panko crumbs, Parmesan cheese, melted butter, and smoked paprika.

Add Topping and Bake

1. I sprinkle the panko topping evenly over the mac and cheese.
2. I bake for 30 minutes, or until the topping is golden brown and the mac and cheese is bubbly.

Garnish and Serve

1. I top with the remaining bacon and slices of jalapeños (if desired).
2. I serve immediately.

Tips and Tricks for the BEST Mac and Cheese

Here are my secrets for making this mac and cheese truly the best:

• Cook the Pasta Al Dente: Cook the pasta just until it’s al dente, as it will continue to cook in the oven.
• Use Freshly Grated Cheese: Freshly grated cheese melts better and has a more intense flavor than pre-shredded cheese.
• Make a Roux: Making a roux (cooking the flour with butter) before adding the liquids ensures a smooth and creamy sauce.
• Don’t Overbake: Bake the mac and cheese just until it’s bubbly and the topping is golden brown. Overbaking can dry it out.

How to Serve

This Jalapeño Popper Mac and Cheese is perfect for:

• Potlucks and Parties: A guaranteed crowd-pleaser at any gathering.
• Game Day: The perfect comfort food for watching the game.
• Weeknight Dinners: A satisfying and flavorful meal for any night of the week.
• Side Dish: Serve it alongside grilled meats, roasted chicken, or your favorite main course.

Make Ahead and Storage

You can assemble the mac and cheese (without the topping) ahead of time and store it, covered, in the refrigerator for up to 24 hours. Add the topping and bake just before serving. Leftover mac and cheese can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs about Jalapeño Popper Mac and Cheese

• Can I make this without the bacon?
  • Yes, you can omit the bacon for a vegetarian version.
• Can I use a different type of pasta?
  • Yes, you can use any type of short pasta, such as shells, rotini, or cavatappi.
• Can I freeze this mac and cheese?
  • Yes you can.

Enjoy this creamy, cheesy, spicy, and utterly delicious The BEST Jalapeño Popper Mac and Cheese! It’s a flavor explosion that’s sure to become a new favorite.

The BEST Jalapeño Popper Mac and Cheese

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8–10 1x
• Category: Main Course
• Cuisine: American

Print Recipe

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Description

This Jalapeño Popper Mac and Cheese takes classic comfort food to the next level! Creamy, cheesy macaroni and cheese is infused with the flavors of jalapeño poppers, including spicy jalapeños, smoky bacon, and a crispy panko topping.

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Ingredients

Scale 1x2x3x

For the Mac and Cheese:

• 16 ounces elbow macaroni (or other tubular pasta), cooked one minute shy of al dente
• 1 tablespoon extra virgin olive oil
• 6 tablespoons unsalted butter
• 2 jalapeños, seeded, membranes removed, and finely diced
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 6 ounces cream cheese, cut into cubes
• 2 teaspoons TABASCO® Sauce (or other hot sauce)
• 4 cups shredded sharp cheddar cheese, divided
• 1 1/2 cups shredded mozzarella cheese, divided
• 12 ounces bacon, cooked until crispy and crumbled, divided

For the Topping:

• 1 1/2 cups panko breadcrumbs
• 4 tablespoons unsalted butter, melted
• 1/2 cup shredded Parmesan cheese
• 1/4 teaspoon smoked paprika (or regular paprika)

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Instructions

• Preheat Oven and Prepare Dish: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
• Combine Cheeses: In a large bowl, combine the total amounts of shredded cheddar and mozzarella cheese. Set aside. (You will be dividing this mixture later).
• Cook Pasta: Cook the elbow macaroni (or other pasta) according to package directions, but under cook it by one minute. It should be slightly firmer than al dente. Drain the pasta well.
• Toss with Olive Oil: Return the drained pasta to the pot (or a large bowl). Drizzle with the olive oil and toss gently to coat. This helps prevent the pasta from sticking together. Set aside to cool slightly while you make the cheese sauce.
• Sauté Jalapeños: Melt the 6 tablespoons of butter in a large, deep saucepan, Dutch oven, or stockpot over medium heat. Add the diced jalapeños and cook for about 2 minutes, stirring frequently, until slightly softened.
• Make Roux: Whisk in the flour and cook, whisking constantly, for about 1 minute, until bubbly and golden. This creates a roux, which will thicken the sauce.
• Add Liquids: Gradually whisk in the milk and heavy cream, whisking constantly to prevent lumps. Continue whisking until the mixture is smooth.
• Simmer Sauce: Bring the sauce to a simmer (you should see bubbles on the surface). Continue cooking and whisking for another 2 minutes.
• Add Cream Cheese and Hot Sauce: Whisk in the cubed cream cheese and TABASCO® sauce until the cream cheese is melted and the sauce is smooth.
• Add Cheese (in Batches): Add 3 1/2 cups of the combined shredded cheeses (reserving the remaining 2 cups for layering) to the sauce. Whisk constantly until the cheese is completely melted and the sauce is smooth and creamy. The sauce should be thick.
• Combine Pasta and Sauce: Stir in the cooked and cooled pasta until it’s fully coated with the cheese sauce.
• Layer in Baking Dish:
  • Pour half of the mac and cheese into the prepared baking dish.
  • Sprinkle the reserved 2 cups of shredded cheese evenly over the first layer.
  • Sprinkle two-thirds of the crumbled bacon over the cheese.
  • Top with the remaining mac and cheese.
• Make Topping: In a small bowl, combine the panko breadcrumbs, shredded Parmesan cheese, melted butter, and paprika. Stir until well combined.
• Add Topping: Sprinkle the panko mixture evenly over the top of the mac and cheese.
• Bake: Bake for 30 minutes, or until the mac and cheese is bubbly and the topping is golden brown.
• Garnish and Serve: Remove from the oven and top with the remaining crumbled bacon and sliced jalapeños (if desired). Serve immediately.

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Notes

• Pasta: Elbow macaroni is classic, but other tubular pasta shapes like penne or rotini work well. Undercooking the pasta slightly prevents it from becoming mushy when baked.
• Jalapeños: Removing the seeds and membranes reduces the heat. For a spicier mac and cheese, leave some of the seeds and membranes intact.
• Cheese: Sharp cheddar and mozzarella provide a good balance of flavor and meltiness. You can experiment with other cheeses, such as Monterey Jack, pepper jack, or Gruyere. Freshly shredded cheese melts better than pre-shredded.
• Bacon: Cook the bacon until crispy for the best texture.
• Make-Ahead: You can assemble the mac and cheese (without the topping) ahead of time and store it, covered, in the refrigerator until ready to bake. Add the topping just before baking. You may need to add a few minutes to the baking time if baking from cold.