Description
This Jalapeño Popper Mac and Cheese recipe is a creamy, spicy twist on the classic comfort food. Combining tender elbow macaroni with a rich cheese sauce infused with diced jalapeños and creamy cheeses, topped with crispy bacon and a crunchy panko crust, this dish delivers a perfect balance of heat, texture, and indulgence. Baked to golden perfection, it’s ideal for family dinners or special gatherings, pleasing both mac and cheese lovers and spice enthusiasts alike.
Ingredients
Scale
Macaroni and Cheese Base
- 16 oz elbow macaroni, cooked (or other tubular pasta)
- 1 tbsp extra virgin olive oil
- 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 the oven: Set your oven to 350°F (175°C) and grease a 9 x 13-inch baking dish to prevent sticking.
- Cook the pasta: Boil the elbow macaroni until it reaches just shy of al dente (firm to the bite). Drain the pasta thoroughly and set it aside.
- Prepare the cheese sauce: In a large saucepan, melt the unsalted butter over medium heat. Add the diced jalapeños and sauté briefly until fragrant and slightly softened. Whisk in the all-purpose flour to create a roux, cooking for about 1-2 minutes to eliminate the raw flour taste.
- Add liquids and cheese: Gradually whisk in the whole milk and heavy cream, continuing to stir to prevent lumps. Bring the mixture to a gentle simmer and allow it to thicken. Remove from heat, then whisk in the cream cheese cubes until smooth. Stir in the TABASCO® Sauce, shredded sharp cheddar, and mozzarella cheeses until the sauce is creamy and fully combined.
- Combine pasta and cheese sauce: Allow the cheese sauce to cool slightly, then gently fold in the cooked pasta until it is evenly coated with the sauce.
- Prepare the topping: In a bowl, combine the panko crumbs, melted butter, shredded Parmesan cheese, and smoked paprika, mixing until the crumbs are well-coated.
- Assemble and bake: Pour half of the mac and cheese mixture into the prepared baking dish. Sprinkle with half of the shredded cheese and half of the crumbled bacon. Add the remaining mac and cheese on top, then evenly distribute the remaining shredded cheese and bacon. Finally, sprinkle the panko topping evenly over the entire dish.
- Bake to perfection: Place the dish in the preheated oven and bake for approximately 25-30 minutes or until the top is golden brown and bubbling around the edges.
- Finish and serve: Remove from the oven and optionally top with any remaining bacon and diced jalapeños for extra flavor and heat. Serve immediately while hot and enjoy this rich, spicy comfort dish.
Notes
- For less heat, reduce the number of jalapeños or remove all seeds and membranes.
- Use gluten-free flour to adapt this recipe for gluten intolerance.
- You can substitute sharp cheddar with a milder cheese like Monterey Jack if preferred.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven to maintain the crunchy topping.
- Ensure pasta is slightly undercooked (al dente) before baking to avoid mushy texture.
