Jalapeño Popper Mac and Cheese
This Jalapeño Popper Mac and Cheese is creamy, spicy, and loaded with cheddar, pepper jack, bacon, and fresh jalapeños. Topped with a crispy panko-Parmesan crust, it’s the perfect comfort food with just the right kick — rich, bubbly, and irresistibly cheesy!
Ingredients
For the pasta sauce:
- ½ lb elbow macaroni, or cavatappi
- 3 –4 slices bacon
- 2 –3 fresh jalapeños, seeded and diced
- 2 tbsp unsalted butter
- ½ cup all-purpose flour
- 3½ cups Alta Dena Fat Free Milk, warmed
- 2 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese + ½ cup for sprinkling
- ¾ cup shredded pepper jack cheese + ½ cup for sprinkling
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp smoked paprika
- Salt and pepper, to taste
For the topping:
- ¾ cup panko breadcrumbs
- 1½ tbsp unsalted butter, melted
- ¼ cup ground Parmesan
- 1 tbsp fresh cilantro, chopped
Instructions
- Cook pasta in salted boiling water until just al dente, 1–2 minutes shy of package instructions. Drain and set aside. In a skillet, cook bacon over medium heat until crispy, then transfer to a paper towel-lined plate. Discard most of the fat, add the diced jalapeños, and sauté 3–4 minutes until softened. Set aside.
- In a large pot, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux. Slowly whisk in warmed milk until smooth. Stir in cream cheese until melted, then add cheddar and pepper jack by the handful until creamy. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Stir in jalapeños and crumbled bacon.
- Fold pasta into the cheese sauce until fully coated. If the mixture seems too thick, add a splash of warm milk to loosen. In a bowl, combine panko, melted butter, Parmesan, and cilantro.
- Grease a 9×13-inch baking dish. Add half of the mac and cheese, sprinkle with ½ cup cheddar and ½ cup pepper jack, then layer the remaining mac and cheese on top. Cover with the panko topping. Bake at 375°F (190°C) for 25–30 minutes until golden, crisp, and bubbly. Let rest 5 minutes before serving.
Notes
• Leave some jalapeño seeds in for extra heat.
• Warm milk integrates into the roux more smoothly and prevents lumps.
• Add a splash of pasta water or milk if sauce thickens too much while mixing.
• Broil the top for 1–2 minutes if you want an extra crispy crust.
• Warm milk integrates into the roux more smoothly and prevents lumps.
• Add a splash of pasta water or milk if sauce thickens too much while mixing.
• Broil the top for 1–2 minutes if you want an extra crispy crust.
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