Baked Jalapeño Popper Mac and Cheese Recipe

Introduction

This Baked Jalapeño Popper Mac and Cheese is a creamy, spicy twist on a classic comfort dish. Loaded with melted cheeses, fresh jalapeños, and crispy bacon, it’s perfect for those who love a little heat and a lot of flavor in their mac and cheese.

Ingredients

• 1 tsp olive oil
• 1/2 cup panko breadcrumbs
• 1 box (16 oz) dried short cut pasta (cavatappi, elbow, rotini, penne, etc.)
• 4 Tbsp unsalted butter
• 2-3 fresh jalapeños, seeds and ribs removed, diced
• 1/3 cup diced yellow onion
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups heavy cream (or half and half)
• 1 cup whole milk
• 4 oz cream cheese, softened to room temperature and cubed
• 2 cups shredded mozzarella cheese, divided
• 2 cups shredded or diced white American cheese, divided (white cheddar can also be used)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 8 slices cooked and crumbled bacon, divided

Instructions

1. Step 1: In a small saucepan, heat 1 tsp olive oil over medium heat. Add the panko breadcrumbs and stir until coated and beginning to brown. Remove from heat and set aside.
2. Step 2: Preheat the oven to 350°F. Lightly grease a 3-quart baking dish (such as a 9×13 pan) and set aside. Boil a large pot of salted water and cook the pasta until it is one minute shy of al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
3. Step 3: In a large saucepan, melt the butter over medium heat. Add diced jalapeños and onion, cooking for about 2 minutes. Stir in the garlic and cook for an additional minute, stirring frequently.
4. Step 4: Sprinkle in the flour and stir to combine. Cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the heavy cream and milk, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens.
5. Step 5: Add the cream cheese to the sauce and stir until melted and smooth. Mix in most of the mozzarella and white American cheeses until melted. Season with salt, black pepper, and ground cumin. If the sauce becomes too thick, add a splash of milk and stir to adjust the consistency.
6. Step 6: In a large bowl, combine the cooked pasta, cheese sauce, and most of the crumbled bacon. Stir to combine, then transfer the mixture to the prepared baking dish.
7. Step 7: Top the mac and cheese with the remaining mozzarella and white American cheeses, the leftover bacon, and the toasted panko breadcrumbs. Bake uncovered for 15 minutes or until bubbly and golden on top.
8. Step 8: Serve hot, optionally garnished with additional sliced jalapeños and chopped parsley or cilantro for a fresh finish.

Tips & Variations

• For extra smoky flavor, try using smoked mozzarella or smoky white cheddar.
• Adjust the amount of jalapeños to control the heat level, or substitute with milder peppers if preferred.
• Use gluten-free flour and pasta to make this recipe gluten-free.
• Add a teaspoon of smoked paprika for an additional depth of flavor.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave portions on medium power, stirring occasionally to ensure even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the mac and cheese, cover it, and refrigerate it for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if baking straight from the refrigerator.

What can I use instead of white American cheese?

If you can’t find white American cheese, white cheddar is a great substitute that will still provide a creamy and flavorful result.

Baked Jalapeño Popper Mac and Cheese Recipe

Print Recipe

★★★★★

4.9 from 93 reviews

This Baked Jalapeño Popper Mac and Cheese is a creamy, spicy twist on the classic comfort food. Featuring a rich cheese sauce with cream cheese, mozzarella, and white American cheese, combined with diced jalapeños, garlic, and crispy bacon, then topped with toasted panko breadcrumbs for a crunchy finish. Baked to golden perfection, this dish delivers a perfect balance of heat, creaminess, and crisp texture, ideal for a flavorful weeknight dinner or a party crowd-pleaser.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Panko Topping

• 1 tsp olive oil
• 1/2 cup panko breadcrumbs

Pasta

• 1 box (16 oz) dried short cut pasta (cavatappi, elbow, rotini, penne, etc.)

Cheese Sauce

• 4 Tbsp unsalted butter
• 2–3 fresh jalapeños, seeds and ribs removed, diced
• 1/3 cup diced yellow onion
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups heavy cream (or half and half)
• 1 cup whole milk
• 4 oz cream cheese, softened and cubed
• 2 cups shredded mozzarella cheese, divided
• 2 cups shredded or diced white American cheese, divided (white cheddar can also be used)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin

Bacon

• 8 slices cooked and crumbled bacon, divided

Instructions

1. Toast Panko Breadcrumbs: In a small saucepan, heat 1 tsp olive oil over medium heat. Add the panko breadcrumbs and stir continuously until they are coated with oil and start to brown lightly. Once toasted, remove from heat and set aside.
2. Preheat Oven and Prepare Pasta: Preheat your oven to 350°F (175°C). Lightly grease a 3-quart baking dish, such as a 9×13-inch pan, and set aside. Bring a large stockpot of water to boil and cook the pasta until it is just one minute shy of al dente. Drain the pasta and toss with a drizzle of olive oil to prevent sticking.
3. Sauté Vegetables: In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Add the diced jalapeños and yellow onion and cook for about 2 minutes until softened. Add the minced garlic and cook for an additional minute while stirring frequently.
4. Make the Roux and Sauce: Sprinkle in the all-purpose flour and stir well to combine. Cook this mixture for 1 to 2 minutes to remove the raw flour taste. Slowly pour in the heavy cream and whole milk while whisking vigorously to prevent lumps. Continue to cook the sauce for several minutes, stirring often until it thickens.
5. Add Cheese and Season: Stir in the cubed cream cheese until fully melted and incorporated into the sauce. Add most of the mozzarella and white American cheese, stirring until all the cheese has melted into a smooth sauce. Season with kosher salt, black pepper, and ground cumin. If the sauce becomes too thick, add a splash of milk and stir to adjust the consistency.
6. Combine Pasta and Sauce: In a large mixing bowl, combine the cooked pasta, cheese sauce, and most of the crumbled cooked bacon. Mix well so that the pasta is evenly coated with the cheesy jalapeño sauce.
7. Assemble and Bake: Pour the pasta mixture into the prepared baking dish. Top with the remaining mozzarella and white American cheeses, remaining crumbled bacon, and then sprinkle the toasted panko breadcrumbs evenly on top. Bake uncovered in the preheated oven for 15 minutes, until bubbly and golden on top.
8. Serve: Remove from oven and serve hot. Optionally garnish with additional sliced jalapeños and fresh parsley or cilantro for added flavor and color.

Notes

• To reduce spice, use fewer jalapeños or remove all seeds and membranes.
• Substitute half and half for heavy cream for a lighter sauce.
• Use gluten-free pasta and flour to make this recipe gluten-free.
• For extra crispiness, broil the panko topping for 1-2 minutes at the end—watch carefully to prevent burning.
• White cheddar cheese can be used instead of white American cheese for a sharper flavor.

Keywords: jalapeño popper mac and cheese, baked mac and cheese, spicy mac and cheese, jalapeño recipes, comfort food, bacon mac and cheese