Baked Jalapeño Popper Mac and Cheese
This Baked Jalapeño Popper Mac and Cheese is super creamy and totally cheesy. Full of bacon, jalapeños, 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 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.
Jalapeno Mac and cheese is one of those comfort foods that you crave. This version is a copycat from a restaurant I frequent, yet for a fraction of the price it costs.
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.
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.
My kids aren’t fans of really spicy food, and they gobble this up. So this Jalapeno Mac and Cheese is more flavourful than it is spicy. It has the right amount of heat even for those that don’t like spicy food.
If this flavour is your style, also check out this Jalapeno Popper Dip for an appetizer option or game day!
The Best Jalapeno Mac and Cheese!
If you’re a fan of baked Mac and cheese, then this easy jalapeno popper mac and cheese recipe is one that you need to try immediately.
We make this creamy pasta at least twice a month.
Recipe Overview
Why You’ll Love it: This Baked Jalapeño Popper Mac and Cheese is an easy recipe that takes 30 minutes to make. It has tender noodles, a delicious cheesy sauce, bacon, a buttery Panko crumb topping and loaded with the taste of jalapenos and garlic.
- Total Time: 30 Minutes
- Serves: 8
Ingredients Required and Notes
PASTA
I like to use a cellentani pasta because it’s a larger corkscrew pasta that really holds onto the other ingredients. Yet you can use any short or medium pasta that you’d like. Options are elbow macaroni, rotini, or penne.
CHEESE SAUCE
Our creamy sauce is made with half and half cream, milk, cream cheese, mozzarella cheese, and Velveeta cheese. The cheese sauce gets a kick of flavour with diced fresh jalapenos, onion, and garlic – with some crumbled bacon tossed in for good measure.
SEASONINGS
Kosher salt and black pepper are the only seasonings in our recipe. the cheese sauce has the onion and garlic. The seasonings are simple because the other ingredients are so bold.
TOPPING
Topping this baked mac and cheese is more crumbled bacon, reserved cheese, and a toasted buttery Panko bread crumbs.
How to Make Jalapeño Popper Mac and Cheese
The full recipe for this Jalapeno Bacon Mac and Cheese recipe is on the printable recipe card at the end of this post. Yet here’s an overview of how to make this tasty dish.
- 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.
- 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 water, as per package directions. Yet it is important to cook just until until it’s al dente. Drain and set pasta aside, drizzle with a bit of olive oil and mix, to prevent sticking.
- Melt butter in a large skillet or large pot 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. 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.
- Add in cubed cream cheese and stir until melted.
- 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.
- 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.
- Pour the mixture into the prepared baking dish.
Top with reserved mozzarella and bacon crumbles. Then sprinkle the top with the toasted buttery panko breadcrumbs. Bake uncovered for 15 minutes. - Serve hot and enjoy!
Serving Suggestions
Serving this pasta dish is great just on it’s own, or with a side of garlic toast or crusty bread.
If you’re making small batches or feeding a crowd, it makes a great appetizer or side dish – that will leave all wanting more.
Tips & Variations
- Prep Ahead of Time: Toasted Panko can be made ahead of time, and stored on the counter in an airtight container. This is also a great recipe for using up leftover cooked pasta or leftover bacon.
- For a spicier Mac and cheese, leave the seeds and membrane in the jalapeño as these are the parts of the jalapeno that contains the heat. You could add more jalapeño for more flavour.
- Add More Protein: Add more or less bacon if desired. You can also add in some chopped cooked chicken too!
- Grate the Cheese: When making mac and cheese, use block mozzarella cheese and grate it yourself. Bagged pre-shredded cheese doesn’t melt properly.
- Panko is Optional: The panko bread crumb topping on this Mac and cheese is optional. Yet I would recommend you do this step, it completes this recipe and adds that final touch in texture and taste.
Storage
- Store leftovers in an airtight contianer for up to 4 days.
- Reheat jalapeño 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
Can you make Jalapeno Popper Mac and Cheese Ahead of Time?
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.
What Cheese is Best for Mac n Cheese?
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.
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.
Baked Jalapeño Popper Mac and Cheese
Jalapeno Popper Mac and Cheese combines a gooey cheese sauce, crispy bacon, and fiery jalapenos for an unforgettable meal. It's a crowd-pleasing dish and the ultiimate comfort food - with a twist.
Ingredients
- 1 tsp olive oil
- 3/4 cup Panko breadcrumbs
- 500g 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
- 225g 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. 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. Spray a 3 qt baking dish with nonstick cooking spray and set aside. 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. 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.
- Add in cubed cream cheese and stir until melted.
- Add in some of the mozzarella (reserving a bit 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.
- Add cooked pasta, to the cheese sauce. 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. Top with reserved mozzarella and bacon. 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.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 610Total Fat: 39gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 117mgSodium: 1171mgCarbohydrates: 40gFiber: 2gSugar: 9gProtein: 26g
Created by Tammi Roy
Tammi Roy is the founder of My Organized Chaos, a Canadian food and lifestyle blog. She lives in Alberta, Canada and is the mom of three beautiful teenage girls. Tammi’s passions are her family, creating and sharing delicious recipes, travelling and photography. Learn more about Tammi.