This Jalapeño Popper Mac and Cheese is a must-try! Cheesy, slightly spicy pasta with jalapeños, bacon, and a crispy buttery topping baked to perfection!
author’s note
Swiftie Jalapeño Mac and Cheese!
I’m not a sports person, but I’m the biggest Taylor Swift fan and I love food. When the Chiefs made it to the Super Bowl, I decided it was my year to host.
I planned the best spread: pigs in a blanket, ham and cheese sliders, and a jalapeño popper mac and cheese. The mac is rich and creamy with bacon, fresh jalapeños, and a crisp, buttery Panko topping.
I used my perfected baked mac as the base, then melted sharp Cheddar, cream cheese, and Pepper Jack into a silky sauce. It bakes up bubbly and golden, and every bite hits with heat, crunch, and gooey cheese.
Jalapeño Popper Mac And Cheese Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Pasta | Short cuts with ridges grab sauce well. Cook slightly underdone. |
| Butter | Salted or unsalted both work. Toss with drained pasta to keep it from clumping. |
| Bacon | Use turkey bacon or skip and add 1 tsp smoked paprika. |
| Jalapeños | Use canned green chiles for extra mild. Add a serrano for more heat. |
| Seasonings | Use paprika, onion powder, dry mustard, and black pepper. |
| Milk | Whole milk or evaporated milk work best. Avoid low fat. |
| Cream Cheese | Soften first so it melts smooth and creamy. |
| Cheddar + Pepper Jack | Monterey Jack or mozzarella for less spice. Use extra sharp Cheddar for more bite. |
| Panko + Butter | Regular breadcrumbs work. Stir in a little Parmesan for extra flavor. |
How To Make Jalapeño Popper Mac and Cheese (Tips)
- Cook Pasta: Boil until slightly firm, drain, and mix with butter.
- Cook Bacon: Fry bacon until crispy, set aside, and keep 1 spoon of grease.
- Jalapeños: Sauté jalapeños and garlic in the bacon grease with spices.
- Make Sauce: Melt butter, mix in flour, milk, and stir in cream cheese and shredded cheese until smooth.
- Combine: Stir pasta, bacon, and sauce together. Toast breadcrumbs in butter and add on top and bake.
Storage
Leftovers And Make Ahead Tips?
- Make ahead: Cook pasta and sauce, store separate. Chill. Warm sauce on low, thin with a splash of milk, then combine, top, bake.
- Store: Refrigerate leftovers in an airtight container for 3-4 days.
- Reheat: Covered at 375°F for 15 to 20 mins until hot.
- Freeze: Not recommended. Freezing splits the cheese sauce and makes the pasta mushy, so the dish loses its creamy texture.
What To Serve With Mac and Cheese:
Jalapeño Popper Mac and Cheese
This Jalapeño Popper Mac and Cheese is a must-try! Ultra cheesy, slightly spicy pasta with jalapeños and bacon, topped with a crispy buttery layer and baked to perfection.
Equipment
- 9 x 9-inch baking pan
Ingredients
Pasta
- 3 packed cups cavatappi pasta see note 1
- 1 tablespoon unsalted butter
Sauce
- 4 slices thick-sliced bacon or 8 regular slices, diced
- 3 to 6 tablespoons finely minced jalapeño see note 2
- 1 tablespoon minced garlic 3 cloves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 4 tablespoons unsalted butter
- 1/3 cup flour
- 2 (12-ounce) cans evaporated milk or 3 cups whole milk
- 4 ounces cream cheese full-fat, brick-style
- 2 cups freshly shredded Cheddar cheese sharp or extra-sharp, see note 3
- 1 cup freshly shredded pepper-Jack cheese
- Salt and pepper
Panko Topping
- 2/3 cup panko breadcrumbs see note 4
- 2 tablespoons unsalted butter melted
- 1 jalapeño optional, for topping
Instructions
- Bring a large pot of water to boil. Once boiling, generously salt the water and return to a boil. Add pasta and cook according to package directions, subtracting 1 minute. Drain, shake off excess water, and immediately add pasta back to pot. Add butter and gently stir until butter is melted. Set aside to cool while making sauce. Preheat oven to 350°F.
- Meanwhile, dice the bacon and cook over medium-high heat in a large, heavy-bottom pot (we’ll use this pot to make the cheese sauce) until golden and cooked to desired preference. Use a slotted spoon to remove the bacon onto a paper-towel-lined plate. Drain all but 1 tablespoon of the grease.
- Reduce heat to medium and add in diced jalapeños. Sauté for 1–2 minutes and add garlic, paprika, garlic powder, and onion powder. Season to taste with salt and pepper; I add 1 teaspoon salt and 1/2 teaspoon pepper. Sauté for 30 seconds or until fragrant. Add butter, and once melted, add flour. Whisk constantly, cooking for 1 minute. While whisking, slowly pour in evaporated milk. Add very gradually so it can thicken. Cook for 5–7 minutes or until thickened properly (see note 5).
- While sauce is thickening, add unwrapped cream cheese to the microwave. Microwave for 10 seconds, flip, and microwave for another 10 seconds. Flip and microwave once more or until very soft.
- Add cream cheese to the sauce and briskly whisk until completely integrated and smooth. Remove pot from heat and add in Cheddar and pepper-Jack. Stir until smooth (it’s okay if it isn’t fully melted—we’re baking it!).
- Optional: Meanwhile, melt butter over medium heat in a medium pan. Add panko and salt to taste (I add 1/4 teaspoon) and stir to coat. Continue cooking until crumbs become golden brown. Remove from heat and set aside.
- Pour the sauce, scraping every bit of it over cooked pasta (it may seem super saucy, but this will keep it from becoming dry after baking!). Add in reserved bacon. Give everything a quick stir and a taste test—add more salt/pepper if needed. Transfer mixture to a lightly greased 9×9-inch pan. Sprinkle panko topping evenly over pasta, and if desired, add a thinly sliced jalapeño on top. Bake for 10–15 minutes or until slightly thickened at the edges and light golden brown on top (don’t bake too long or the cheese sauce will dry out!). Remove and serve immediately! Enjoy!
Recipe Notes
Note 1: If you don’t have access to cavatappi pasta, you can try another pasta like rotini or macaroni. Use 8 ounces.
Note 2: Remove Jalapeño ribs and seeds (or leave them in for lots of heat). Add as much or as little as you’d like. When making for my kids, I use 3 tablespoons of very finely diced jalapeño. They can handle a bit of spice, but I’d say that is fairly mild. To increase spice, add more jalapeño and even a touch of cayenne pepper. To reduce spice as much as possible, use less jalapeño and replace pepper-Jack with Monterey Jack or mozzarella cheese.
Note 3: White sharp or yellow sharp Cheddar—either works and they’ll taste the same. For a more Cheddar-y mac and cheese, use Tillamook’s extra-sharp Cheddar. Whatever you use, freshly shred it! Pre-shredded cheese has a cellulose coating that doesn’t melt as well in recipes like this one. To avoid a greasy mac and cheese, take the time to grate your own (or use a food processor with a cheese-grating attachment to do this quickly).
Note 4: Panko breadcrumbs are similar to regular breadcrumbs, but they create a much crunchier result. They can typically be found near other breadcrumbs or in the Asian food aisle in the grocery store.
Note 5: How to know when cheese sauce is thick enough: The sauce should be thick enough to coat the back of a wooden spoon. Stir the sauce, lift the spoon, and immediately trace a line across the back of the spoon with your fingertip. If the line retains a clear track, the sauce is thick enough. If not, the sauce needs to be cooked a bit longer.
Storage: Store leftovers in and airtight container in the fridge, though this dish is best enjoyed immediately. Mac and cheese is not a great candidate for freezing.
Nutrition
Serving: 1serving | Calories: 1072kcal | Carbohydrates: 37g | Protein: 42g | Fat: 85g | Saturated Fat: 48g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 1089mg | Potassium: 780mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2337IU | Vitamin C: 18mg | Calcium: 1123mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Jalapeño Popper Mac And Cheese FAQs
Can I skip baking?
Yes. Serve right off the stove and top with skillet-toasted Panko.
How spicy is this?
Mild to medium as written. Seed the jalapeños for mild. Keep seeds or add cayenne for more heat.
No cream cheese on hand?
Use more milk and a small splash of heavy cream. Simmer the sauce a bit longer to thicken before adding cheese.
