This tasty baked Mac and cheese recipe is bursting with bold jalapeño popper flavors!
Everything you love about spicy jalapeño poppers, plus comforting and rich Mac and cheese. It’s a culinary match made in heaven!
Y’all, this is the most epic Mac and cheese. If you’re a fan of jalapeño poppers, and love the comfort of Mac and cheese… then this is it. The one Mac and cheese recipe you need to try… immediately!
Ever since I posted this family favorite recipe back in 2016, I’ve been meaning to add more recipe like it… but time got away from me! Honestly, I just have SO many recipes that I’m dying to share, and things get pushed to the back burner.
I love that this jalapeño popper Mac and cheese is really versatile. Like things extra spicy? Maybe a little more mild. Want a vegetarian Mac and cheese? Or how about some extra protein? I’ve got you covered!
TIPS AND TRICKS FOR MAKING JALAPENO POPPER MAC AND CHEESE:
- Pasta can be cooked ahead of time. Just toss it with a bit of olive oil, stir if occasionally as it cools, and store it in an airtight container in the refrigerator.
- Panko can also be made ahead of time and stored on the counter in an airtight container.
- For a spicier Mac and cheese, leave the seeds in the jalapeño, and/or add more jalapeño. Alternately, you can buck tradition and add a Serrano or two. Swap out some of the cheese (either mozzarella or American) for pepper jack.
- For a more mild Mac and cheese, use less jalapeños, or use pickled (jarred) jalapeños (the mild variety).
- For a vegetarian version, omit the bacon completely.
- For a meatier version, add some extra bacon. Also, 1 1/2 cups of shredded chicken makes a great addition to the bacon as well!
CAN THIS MAC AND CHEESE BE MADE AHEAD OF TIME?
Absolutely!
- Make as directed, minus the panko topping (but do not bake), transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.
- Before baking, let dish sit on counter for 30 minutes.
- Top with panko and bake at recipe temperature for 25-35 minutes, or until hot and bubbly.
The panko topping on this Mac and cheese is optional, but I really like it since it really brings home that “jalapeño popper” flavor and texture!
I hope you give this comfort food classic with a twist a try soon!
HELPFUL TOOLS:
- Deep saucepan – perfect for sauces of any kind!
- 9×13 baking dish – in case you’re looking for a new one, this one is inexpensive and I love the lid!
WANT TO TRY THIS JALAPENO POPPER MAC AND CHEESE?
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Ingredients
- 1 tsp olive oil
- 1/2 cup panko breadcrumbs
- 1 box (16 oz) dried short cut pasta (cavatappi, elbow, rotini, penne, etc)
- 4 Tbsp unsalted butter
- 2-3 fresh jalapeños, seeds and ribs removed, diced
- 1/3 cup diced yellow onion
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups heavy cream (or half and half)
- 1 cup whole milk
- 4 oz cream cheese, softened to room temperature (and cubed)
- 2 cups shredded mozzarella cheese, divided
- 2 cups shredded or diced white American cheese, divided (white cheddar can also be used)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp ground cumin
- 8 slices cooked and crumbled bacon, divided
Instructions
- In a small saucepan, heat 1 tsp olive oil over MED heat. Add panko and stir around until coated and panko is starting to brown. Set aside.
- Preheat oven to 350 F degrees. Lightly grease a 3 qt baking dish (like a 9x13 pan), and set aside. Boil a large stockpot of water and cook pasta until 1 minute shy of al dente. Drain and toss pasta in a drizzle of olive oil to prevent sticking.
- Add butter to a large saucepan and heat over MED heat. Add jalapeños and onion, and cook 2 minutes. Add garlic and cook 1 minute, stirring often.
- Add flour and stir to combine. Cook 1-2 minutes to get rid of the raw flour taste. Pour in heavy cream and milk, whisking to combine so lumps from the flour mixture are gone. Cook several minutes until thickened, stirring very often.
- Add in cream cheese and stir until it's melted into the sauce. Add in most of the mozzarella and white American cheese, stirring until it's all melted. Add spices (salt, pepper, cumin) and stir. If you notice the sauce getting TOO thick, add in a splash of milk and stir.
- In a large mixing bowl, add cooked pasta, cheese sauce, and most of the bacon. Stir it all together and pour into prepared baking dish. Top with remaining mozzarella and white American cheeses and remaining bacon. Sprinkle with the toasted panko and bake, uncovered, for 15 minutes.
- Serve hot, garnished with additional sliced jalapeños, and parsley or cilantro if desired.
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Chef Tips
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Ss says
I made this tonight. I reduced shredded cheese by 50% as we don’t like too much cheese. We used about half of it in the noodles and froze the other half for another time. Great recipe
Aishwarya says
amazing recipe seriously. I’ve made this like 10 times (sans bacon) and it’s a crowd pleaser
Maddy says
When you say 2 cups shredded cheese, do you mean 16 ounces (1 cup = 8 ounces) or volume only (8 ounces = 2 cups shredded cheese in a shredded cheese package).
The Chunky Chef says
To get the 2 cups of the mozzarella and white American, use as close to an 8 oz block as you can, and shred. An 8 oz block of cheese will typically yield about 2 cups of shredded cheese.
Cecilia says
This was the best Mac and cheese I’ve ever had! I did everything as written except I replaced the white American for an equal amount of hatch pepper Gouda. It was perfect. Thank you for sharing this recipe!
The Chunky Chef says
So glad you loved it! I’m so jealous of that hatch pepper gouda… sounds incredible!
Lauri says
Best Mac and cheese recipe to date! Flavors are outstanding! Love that it has bacon. Everything is better with bacon😉
Kristin says
This recipe is amazing! I used a mix of muenster, Gouda, and smoked cheddar cheese and finished it at 350 in a cast iron skillet in the smoker (so we didn’t have to turn on the oven 😅), but other than that I followed it to the letter. It’s a keeper! It went fantastically with the smoked beef ribs my husband made. It is creamy and very flavorful, but not spicy at all. It really does taste like a jalapeño popper turned into mac and cheese! My husband is already talking about having over company and making it again! Thank you for sharing this gem!
RAZ says
This is a 5-star for me! Instead of mozzarella, I used parmesan, and it was absolutely delicious. It gave that jalapeno popper vibe. Next time I will use 2 jalapenos!
Chelsea says
Absolutely delicious. Even my husband, who hates Mac n cheese, loved it. We used 2 fresh jalepenos (cleaned most of the veins off), it wasn’t nearly as spicy as I was hoping. Next time we plan to use the entire peppers, seeds and all.
Cheese Lady says
This recipe was tasty, though not the best mac and cheese I have ever made. I was looking specifically for an easy recipe, so I was disappointed that the prep took me 45 minutes and the cooking took another 15. If it was titled “1 hour jalapeno mac and cheese,” I would give it a higher rating.
The Chunky Chef says
I don’t title my recipes based on how long they take, but I do appreciate you for giving the recipe a try and sharing your feedback.
Pat says
Don’t worry about Karen’s comments.
Recipe is OUTSTANDING!
Phil says
Swapped out the non cream cheese cheeses and ended up cooking the veggies in the bacon grease and lowered the butter for the roux to compensate. Solid recipe and easy to adjust for your own tastes.
Ben says
Can Candied Jalepenos be used in this recipe?
The Chunky Chef says
I haven’t tested it, so I can’t say for certain, but I think it would work well (just would add a sweet flavor profile).
lazyme says
Yum. I really enjoyed this. My grandson showed up later and ate most of my leftovers! I’ll be making this for our next family potluck. Thanks for sharing.
Patricia says
Made this for Christmas Eve dinner, and it was THE. BOMB. Used plenty o’ jalapeños, but it still wasn’t too spicy. Also substituted smoked Gouda for 1/2 the mozzarella, and went with white cheddar over American cheese. Everyone loved it!!
My only “critique” is with the listed prep/cook time…. It took about an hour just for prep/cook (still totally worth it) – and I have all the tools, including a Jenn Air range. It takes a long time for all that cheese to melt in your sauce, and you can’t rush it on too high temps or you’ll burn your milk/cheese mixture. Plan accordingly, and you will have a decadent treat that will take 2 weeks of exercise to burn off, lol!! (You only live once, might as well!!)
Doll says
Made this for Xmas Eve with some BBQ meat we ordered. It was AMAZING. Thank you so much!! I’ve read the other comments and now I need to find that salmon recipe mentioned below!
Joe Mascaro says
This is the creamiest, most decadent, flavorful version of mac and cheese ive EVER tried. Just love this recipe. Works as an entree or a side. Warning… If you serve it as a side make sure you have an amazing entree or this will get all the attention. I just cant find anything to say thats not praise here. Ive tried 2 of your recipes so far…. The salmon and the mac/cheese. Both are absolutely incredible! Youre batting 2 for 2 with me! Cant wait to try another of your recipes. Much Love here. Youre Killing it! Thank You! Joe. Seattle, Wa.
Tom Johnson says
More bacon, more better.
Tom Johnson says
So yummy increase the sauce. Excellent!
Tara says
So, I made this yesterday. It was just okay as directed. Today I heated some up and added some milk but also added cayenne. That gave it the kick it needed.
Kristina says
I make this every year and it never disappoints! So so good.
Emily Woodburn says
Made this last year for the holidays and it was a complete hit! This 2021 year it was a requirement for all the occasions! Thank you for that! Would i need to change anything if I wanted to do this in a crockpot to keep it warm for a work party?
The Chunky Chef says
So happy to hear how much of a hit this was! This recipe wasn’t designed to be cooked in a slow cooker, but I do know some readers have kept it warm in one after being baked.
Madie says
Best Mac and cheese. So creamy and a bit spicy. Will be making the again!