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Flavorful Jalapeño Popper Mac and Cheese Recipe with Crispy Bacon

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A creamy, cheesy mac and cheese with a spicy kick from fresh jalapeños and a crunchy texture from crispy bacon. Perfect for a quick, satisfying weeknight meal or a crowd-pleasing dish.

Ingredients

Scale
  • 12 ounces elbow macaroni or any short pasta
  • 6 slices thick-cut bacon, cooked crispy and chopped
  • 2 fresh jalapeños, seeded and finely diced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups (480 ml) whole milk, warmed
  • 4 ounces cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • ¾ cup panko breadcrumbs
  • 1 tablespoon butter (for toasting breadcrumbs)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces elbow macaroni and cook according to package directions until al dente (7-8 minutes). Drain and set aside. Reserve ½ cup pasta water if needed.
  2. In a skillet over medium heat, cook 6 slices thick-cut bacon until crispy, about 8 minutes, flipping occasionally. Remove to paper towels to drain, then chop into bite-sized pieces. Leave 1 tablespoon bacon fat in skillet.
  3. Add diced jalapeños to the skillet with bacon fat and sauté for 2-3 minutes until softened but not browned. Remove and set aside.
  4. In a medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes until bubbly and golden.
  5. Slowly whisk in 2 cups warmed whole milk, stirring constantly to avoid lumps. Cook until sauce thickens and coats the back of a spoon, about 5-7 minutes.
  6. Lower heat to medium-low. Stir in 4 ounces softened cream cheese until smooth. Add 2 cups shredded sharp cheddar and ½ cup grated Parmesan, stirring until melted. Season with 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, salt, and pepper to taste. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  7. Fold cooked pasta, sautéed jalapeños, and chopped bacon into cheese sauce. Stir gently to coat evenly.
  8. In a small pan, melt 1 tablespoon butter and toast ¾ cup panko breadcrumbs until golden and crispy, about 3-4 minutes.
  9. Transfer mac and cheese mixture to a greased 9×13-inch baking dish. Sprinkle toasted breadcrumbs evenly on top.
  10. Bake in a preheated 375°F (190°C) oven for 15-20 minutes until bubbly and golden on top.
  11. Let sit 5 minutes before serving to thicken slightly. Serve warm.

Notes

For milder heat, remove all jalapeño seeds. Use pepper jack cheese for extra spice. Bacon must be cooked separately to keep it crispy. Warm milk before adding to roux to avoid lumps. Toast breadcrumbs last for best crunch. Can prep ahead by refrigerating before baking. Reheat gently with milk to restore creaminess.

Nutrition

Keywords: jalapeño popper, mac and cheese, bacon, creamy, spicy, comfort food, easy recipe, weeknight dinner

Find it online: https://magnetmeal.com/flavorful-jalape-n-o-popper-mac-and-cheese-recipe-with-crispy-bacon-easy-and-delicious/