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.
Ingredients
Scale
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)
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.
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.