Jalapeño Popper Mac and Cheese Recipe

If you’ve ever dreamed of the ultimate comfort food mashup, this Jalapeño Popper Mac and Cheese is about to make your taste buds sing. Creamy, cheesy pasta gets the full popper treatment—spiked with jalapeños, smoky bacon, and a crunchy, buttery crust. Expect every forkful to deliver a crave-worthy blend of bold flavor, melty cheese, and just the right kick of heat!

Ingredients You’ll Need

The ingredient list for this Jalapeño Popper Mac and Cheese may look classic at first glance, but every component plays a special role in creating that gooey, crave-worthy dish you’re about to put in the oven. These staples come together for big flavor, golden color, and the perfect creamy bite!

• Elbow macaroni (16 oz): The beloved classic—tube-shaped pasta clings to the cheese sauce for the ultimate forkful.
• Extra virgin olive oil (1 tbsp): Tosses with the cooked pasta to prevent sticking and adds a little extra flavor layer.
• Unsalted butter (6 tbsp): Melts into the base of the cheese sauce for richness and also toasts the jalapeños for that popper vibe.
• Jalapeños (2, seeded and diced): They bring just the right amount of bright heat—seed them if you want gentle spice, keep some seeds if you love the burn.
• All purpose flour (1/3 cup): Helps thicken the sauce to the perfect, luscious consistency.
• Whole milk (3 cups): Essential for keeping the cheese sauce smooth and velvety.
• Heavy whipping cream (1 cup): The secret for that ultra-creamy, decadent finish.
• Cream cheese (6 oz, cubed): Just like a jalapeño popper! Melts into the sauce for undeniable tang and body.
• TABASCO® Sauce (2 tsp): A few shakes add zip and an undertone of heat without being overwhelming.
• Sharp cheddar cheese (4 cups, shredded): Brings bold cheesy flavor and classic yellow-orange color.
• Mozzarella cheese (1 1/2 cups, shredded): For stretch and gooey melt—because more cheese is always the answer.
• Bacon (12 oz, cooked and crumbled): Smoky, salty, crispy bacon takes this dish totally over the top.
• Panko crumbs (1 1/2 cups): Deliver that signature crispy popper finish.
• Butter, melted (4 tbsp): Mixes with the panko for the best golden, crunchy topping.
• Parmesan cheese (1/2 cup, shredded): Lends a nutty, salty kick to the crust.
• Smoked paprika (1/4 tsp): For a hint of warmth and beautiful color—regular paprika works too!

Variations

The beauty of Jalapeño Popper Mac and Cheese is how easy it is to make it your own. Don’t be afraid to play with ingredients, adjust the spice, or swap cheeses to fit your cravings or dietary needs—it’s seriously versatile!

• Make it vegetarian: Skip the bacon, and try stirring in smoked gouda or a touch of liquid smoke for that savory, smoky flavor.
• Gluten-free version: Use your favorite gluten-free pasta and gluten-free panko crumbs—everything else works just as well!
• No-heat option: Substitute green bell peppers for the jalapeños for all the popper flavor, none of the spice.
• Extra heat: Want it fiery? Add minced serrano peppers, hot sauce, or leave some jalapeño seeds in the mix.
• Cheese adventure: Swap some cheddar for pepper jack, Monterey Jack, or white cheddar for a new flavor twist each time.

How to Make Jalapeño Popper Mac and Cheese

Step 1: Prep Pasta and Bacon

Bring a big pot of salted water to a boil and cook your elbow macaroni until it’s one minute shy of al dente (check the package for timing). Drain well and toss with a little olive oil right in a large bowl to keep it from clumping. If you haven’t already, get your bacon nice and crispy, crumble it, and set aside—you’ll want some to stir in, and some to sprinkle on top at the end!

Step 2: Sauté Jalapeños and Make Roux

In a deep, heavy pot, melt the butter over medium heat. Toss in your diced, seeded jalapeños and let them sizzle for about 2 minutes, stirring so they soften and release their fragrance. Next, sprinkle in the flour and whisk constantly for one minute—this forms the roux, which thickens your cheese sauce and keeps it silky smooth.

Step 3: Create the Cheese Sauce

Gradually whisk in the milk and heavy cream, making sure there are no lumps. Keep whisking as you bring it up to bubbly, then go another two minutes so it gets rich and just slightly thicker. Add the cubed cream cheese and TABASCO® sauce, whisking until the cream cheese fully melts in—it should look glossy and heavenly at this point!

Step 4: Add Cheese and Combine Everything

Start adding the shredded cheddar and mozzarella in batches—reserve a little for layering and topping—and whisk until it’s completely melted and luscious. Gently fold in the cooled pasta, making sure every noodle is blanketed in the luscious, cheesy sauce. This step basically smells like heaven.

Step 5: Layer, Top, and Bake

Pour half of the mac and cheese into your prepared baking dish. Sprinkle with some reserved cheese and two-thirds of the crumbled bacon. Add the remaining pasta mixture, then whip up your topping by mixing panko, melted butter, Parmesan, and smoked paprika. Sprinkle the topping generously over the surface and bake at 350°F for about 30 minutes, until it’s bubbly and gorgeously golden.

Step 6: Finish and Serve

As soon as that Jalapeño Popper Mac and Cheese comes out of the oven, shower the top with the last of the bacon and—if you’re feeling bold—a few extra jalapeño slices. Serve while piping hot, and get ready for everyone to swoon at your table!

How to Serve Jalapeño Popper Mac and Cheese

Garnishes

Bring out the popper personality with a final scattering of crumbled bacon and a few vibrant, paper-thin slices of fresh jalapeño for color and crunch. Chopped chives or parsley add a little pop of green and freshness on top—don’t be shy with the finishing touches!

Side Dishes

This dish is so rich and satisfying, it pairs beautifully with crisp salads—think a bright arugula salad with citrus vinaigrette or a simple tomato-cucumber mix. Garlic roasted broccoli or blistered green beans also cut the richness and round out your meal without a lot of fuss.

Creative Ways to Present

Serve this Jalapeño Popper Mac and Cheese in a big casserole at your next potluck, or portion it into mini ramekins for individual servings at parties. For a game day spin, fill hollowed-out jalapeño “boats” with the mac and cheese mixture, bake until bubbly, and watch them disappear in minutes!

Make Ahead and Storage

Storing Leftovers

Leftovers of Jalapeño Popper Mac and Cheese keep well in the fridge for up to 4 days. Transfer cooled portions to an airtight container and be sure to save a little topping and bacon for sprinkling on just before reheating!

Freezing

You can absolutely freeze this dish! For best results, assemble but don’t bake—skip the panko topping until you’re ready to enjoy. Wrap tightly in foil, freeze up to 2 months, then thaw in the fridge overnight before baking with fresh topping.

Reheating

Reheat individual servings in the microwave (covered loosely) for quick weekday lunches, or pop a larger portion in a 350°F oven, covered with foil, until hot and bubbly—about 20 minutes. Scatter a little extra cheese or fresh bacon on top to revive that just-baked magic!

FAQs

Final Thoughts

Don’t be surprised if Jalapeño Popper Mac and Cheese becomes your family’s new must-have for parties or cozy dinners. It’s got everything you love in comfort food—with extra spice, crunch, and fun. Roll up your sleeves and give it a try; you’ll be passing this recipe to friends for years to come!

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