Description
This Jalapeño Popper Mac and Cheese recipe combines creamy, cheesy macaroni with the spicy kick of jalapeños and crispy bacon topping. Baked to golden perfection with a crunchy panko and Parmesan crust, it makes for a comforting and flavorful dish perfect as a hearty side or a main course.
Ingredients
Scale
Pasta
- 16 oz elbow macaroni cooked (or other tubular pasta)
- 1 tbsp extra virgin olive oil
Cheese Sauce
- 6 tbsp unsalted butter
- 2 jalapeños seeded, membranes removed, and diced
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 6 oz cream cheese cut into cubes
- 2 tsp TABASCO® Sauce
- 4 cups sharp cheddar cheese shredded
- 1 1/2 cups mozzarella cheese shredded
Toppings
- 12 oz bacon cooked and crumbled
- 1 1/2 cups panko crumbs
- 4 tbsp butter melted
- 1/2 cup Parmesan cheese shredded
- 1/4 tsp smoked paprika or regular paprika
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking dish to prevent sticking and set aside.
- Cook the pasta: Boil the elbow macaroni or alternative tubular pasta until it is just shy of al dente, ensuring it will finish cooking in the oven. Drain the pasta and set it aside.
- Make the cheese sauce base: In a large pan, melt the 6 tablespoons of unsalted butter over medium heat. Add the diced jalapeños and sauté until softened to release their spicy flavor.
- Create roux and add dairy: Whisk the all-purpose flour into the butter and jalapeños to make a roux. Slowly add the whole milk and heavy cream, continuously whisking to prevent lumps and create a smooth sauce.
- Add cheeses and seasoning: Stir in the cream cheese cubes until fully melted and incorporated. Then add the TABASCO® sauce, sharp cheddar cheese, and mozzarella cheese, whisking until the cheese sauce is smooth and creamy.
- Combine pasta and cheese sauce: Allow the cheese sauce to cool slightly, then fold in the cooked pasta until every piece is well coated with the cheesy mixture.
- Prepare topping mixture: In a bowl, combine the panko crumbs, melted butter, Parmesan cheese, and smoked paprika to create a flavorful crunchy topping.
- Assemble layers: Pour half of the mac and cheese mixture into the greased baking dish. Sprinkle some shredded cheddar cheese and half of the cooked crumbled bacon over it. Repeat with the remaining mac and cheese and cheese, then top everything evenly with the panko mixture.
- Bake: Bake the assembled mac and cheese in the preheated oven for about 25-30 minutes or until the top is golden brown and crispy.
- Finish and serve: Remove from oven, and if desired, top with the remaining bacon and jalapeños for extra flavor and garnish. Serve the dish hot and enjoy your spicy, creamy jalapeño popper mac and cheese.
Notes
- For less heat, omit or reduce the amount of jalapeños or remove seeds thoroughly.
- Substitute whole milk and heavy cream with lower-fat options for a lighter version, but it may affect creaminess.
- Bacon can be swapped for turkey bacon or omit for a vegetarian version (but flavor will differ).
- Use gluten-free flour and pasta for a gluten-free variation.
- Best served fresh but can be refrigerated and reheated in the oven for leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
