Baked JalapeƱo Popper Mac and Cheese
This Baked JalapeƱo Popper Mac and Cheese is super creamy and totally cheesy. Full of bacon, jalapeƱos, the most delicious cheese sauce, topped with buttery Panko crumbs, then baked in the oven until golden brown. This is the ultimate comfort food, and better than from your favourite restaurant. It’s sure to become one of your favorite recipes.

Combining the creamy comfort of macaroni and cheese (like our our Old Fashioned Baked Macaroni Cheese) with the bold flavors of Baked Jalapeno Poppers, this dish is a fiery twist on a classic favorite.
Get ready to explore how to make this mouthwatering fusion and discover why it has become a popular choice for spice-loving food enthusiasts everywhere.
This recipe has the best white cheese sauce and tender noodles. Toss in some bacon, toasted Panko breadcrumbs, jalapeno peppers and cream crease – and you have an incredible homemade mac pasta dish. You can even use this white sauce in place of our homemade alfredo sauce, and use it on cooked pasta.
If this flavour is your style, also check out this Jalapeno Popper Dip for an appetizer option or game day!
Make this Jalapeno Popper Mac and Cheese for a gathering such as game day, to an easy main dish for your family, even on a busy weekday.
Why You’ll Love This Recipe
- Total Time: 30 Minutes
- Serves: 8
Key Ingredients and Notes

The full recipe for this Jalapeno Bacon Mac and Cheese recipe is on the printable recipe card at the end of this post. Yet hereās an overview of what you’ll need to make this tasty dish.
Recipe Variations
Tips for Success
How to Make JalapeƱo Popper Mac and Cheese

STEP 1 – In a small saucepan, heat the olive oil over medium heat. Add the Panko and stir until coated. Continue to mix while it cooks, and remove from heat and set aside when the Panko starts to turn brown.

STEP 2 – Preheat oven to 350 F degrees. Spray a 3 qt baking dish with nonstick cooking spray and set aside. Cook the pasta in a large pot of salted water, as per package directions. Yet it is important to cook just until until itās al dente. Drain and set pasta aside, drizzle with a bit of olive oil and mix, to prevent sticking.

STEP 3 – Melt butter in a large skillet or large pot over medium heat. Add diced jalapeƱos and onion, to the melted butter mix with a wooden spoon, and cook for 2 minutes. Add minced garlic and continue stirring while it cooks for another minute.

STEP 4 – Add the flour and mix to combine. Continue to mix and cook for another 2 minutes. Set the wooden spoon aside and get a whisk. Pour in the half and half cream and the milk, and whisk to combine until blended. Continue cooking for 3-4 minutes.

STEP 5 – Add in cubed cream cheese and stir until melted.

STEP 6 – Add in some of the mozzarella (reserving a bit of the shredded cheese for later as topping), and the Velveeta. Stir until melted and combined. Then add in the salt and black pepper, and stir. If the sauce is getting too thick at this time, add in a splash of milk and stir.

STEP 7 – Add cooked pasta, to the cheese sauce. Then add most of the crispy bacon (again reserving a bit for later as topping). Stir it all together.

STEP 8 – Pour the mixture into the prepared baking dish. Top with reserved mozzarella and bacon crumbles. Ā Then sprinkle the top with the toasted buttery panko breadcrumbs. Bake uncovered for 15 minutes. Serve hot and enjoy!
Serving Suggestions
When serving this pasta dish, know that it is great just on it’s own, or with a side of easy air fryer garlic toast or crusty bread. If you want to add a side, a tossed green salad is never a wrong choice.
If you’re making small batches of this or feeding a crowd, this bacon jalapeno popper mac and cheese makes a great appetizer or side dish – that will leave all wanting more.

Storage and Reheating
- Store leftovers in an airtight contianer for up to 4 days.
- Reheat jalapeƱo popper mac and cheese in the microwave or on the stovetop, yet you might have to add a splash of milk to make it creamy again as the noodles continue to soak up moisture as it stores.
FAQ’s
Yes, you absolutely can! To make this ahead of time, make as directed yet don’t add the Panko topping or bake. Cover well with aluminum foil and refrigerate for up to a day ahead of time.
When it’s time to enjoy, take out of the fridge and bring to room temperature. Add the Panko topping and bake for 20-30 minutes.
My choice of cheeses for this recipe are for a reason. Mozzarella is a mellow tasting cheese, which allow the flavour of jalapeno to stand out. Since this taste resembles a jalapeno popper, you want the jalapeno and cream cheese to shine.
Velveeta (or an American cheese, for my readers in the USA) is a great choice when you want a really creamy cheese sauce.
So if you’re asking: Can I use other Cheese for this Recipe?
Well, If you do want to change the cheeses, I’d suggest you can omit the Velveeta or use a white cheddar. You could also use some pepper jack cheese for added spiciness.
I avoid using pre-shredded cheese from the grocer, and garte my own fresh cheese. This avoids the preservatives in bagged shredded cheese that prevents it from melting properly. I also don’t overcook the pasta and stir frequently to keep that creamy texture.

Are you ready to take your mac and cheese game to the next level?
Combining the creamy comfort of classic mac and cheese with the spicy kick of jalapeno poppers, creates a fusion that will leave your taste buds begging for more.
This dish is an exciting combination that will make your dinner table the talk of the town!
More Comfort Foods to Try:
Also, be sure to check out our other Main Dish Recipes.
If you’ve tried this Baked JalapeƱo Popper Mac and Cheese or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a š star rating while you’re here. Thanks!

Baked JalapeƱo Popper Mac and Cheese
Ingredients
- 1 tsp olive oil
- 3/4 cup Panko breadcrumbs
- 500 g dry cellentani pasta
- 4 Tbsp unsalted butter
- 3 fresh jalapenos (diced with seeds and ribs removed)
- 1/2 small onion (diced)
- 4 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 2 cups half and half cream
- 1 cup whole milk
- 4 oz. cream cheese (cubed and softened to room temperature)
- 2 cups mozzarella cheese (shredded)
- 225 g Velveeta cheese
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 10 sliced bacon (cooked and diced)
Instructions
- In a small saucepan, heat the olive oil over medium heat. Ā Add the Panko and stir until coated. Continue to mix while it cooks, and remove from heat and set aside when the Panko starts to turn brown.
- Preheat oven to 350 F degrees. Ā Spray a 3 qt baking dish with nonstick cooking spray and set aside. Ā Boil water in a large pot and start to cook pasta, just until el dente. Drain and set pasta aside, drizzle with a bit of olive oil and mix, to prevent sticking.
- Add butter to a large skillet over medium heat. Add diced jalapeños and onion, mix with a wooden spoon, and cook for 2 minutes.  Add minced garlic and continue stirring while it cooks for another minute.
- Add the flour and mix to combine. Ā Continue to mix and cook for another 2 minutes. Ā Set the wooden spoon aside and get a whisk. Pour in the half and half cream and the milk, and whisk to combine until blended. Ā Continue cooking for 3-4 minutes.
- Add in cubed cream cheese and stir until melted. Ā
- Add in some of the mozzarella (reserving a bit for later as topping), and the Velveeta. Stir until melted and combined. Ā Then add in the salt and black pepper, and stir. Ā If the sauce is getting too thick at this time, add in a splash of milk and stir.
- Add cooked pasta, to the cheese sauce. Ā Then add most of the bacon (again reserving a bit for later as topping). Stir it all together.
- Pour the mixture into the prepared baking dish. Ā Top with reserved mozzarella and bacon. Ā Then sprinkle the top with the toasted panko. Bake uncovered for 15 minutes.
- Serve hot and enjoy!
Notes
- Store leftovers in an airtight contianer for up to 4 days.
- Reheat in the microwave or on the stovetop, yet you might have to add a splash of milk to make it creamy again as the noodles continue to soak up moisture as it stores.