Go Back
Jalapeno Popper Mac and Cheese

Bacon Jalapeño Popper Mac and Cheese Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 6 slices thick-cut bacon, chopped
  • 3 tbsp unsalted butter
  • 2 large jalapeños, thinly sliced
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 4 oz cream cheese, softened and cubed
  • 2 cups shredded sharp cheddar cheese
  • ½ cup shredded pepper jack cheese
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup panko breadcrumbs

Method
 

  1. Cook pasta in salted boiling water until just al dente. Drain and set aside.
  2. In a large oven-safe skillet, cook chopped bacon over medium heat until crisp. Transfer to a plate, leaving 1 tbsp drippings in the pan.
  3. Add butter to the skillet, then sauté jalapeños for 2-3 minutes until softened. Stir in garlic for 30 seconds, then sprinkle flour and cook for 1 minute.
  4. Whisk in warm milk gradually and cook until thickened, about 3-4 minutes. Reduce heat to low, melt in the cream cheese, then stir in cheddar and pepper jack until smooth. Season with salt and pepper.
  5. Fold in the pasta, bacon, and jalapeño mixture. Sprinkle panko on top and broil until golden and bubbling, 2-3 minutes. Serve hot.

Notes

For a milder version, remove the jalapeño seeds before slicing. The pasta will continue to absorb liquid as it sits, so if reheating, add a splash of milk to loosen the sauce.