Print

Jalapeño Popper Mac and Cheese

Print Recipe

A baked mac and cheese casserole bursting with bold jalapeño popper flavors, combining creamy cheese sauce with crispy bacon, fresh jalapeños, and a golden panko topping.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 6 ounces cream cheese, cubed
  • 4 cups sharp cheddar cheese, shredded
  • 1.5 cups mozzarella cheese, shredded
  • 2 fresh jalapeños, seeded and diced
  • 2 teaspoons TABASCO sauce
  • 12 ounces bacon, cooked and crumbled
  • 1.5 cups panko breadcrumbs
  • 4 tablespoons butter, melted
  • 0.5 cup Parmesan cheese, shredded
  • 0.25 teaspoon smoked paprika

Instructions

  1. Preheat oven to 375°F and prepare a baking dish.
  2. Cook elbow macaroni according to package directions, drain, and set aside.
  3. In a large saucepan, melt 6 tablespoons butter over medium heat. Add diced jalapeños and cook for 2 minutes.
  4. Whisk in flour and cook for 1-2 minutes to remove the raw flour taste.
  5. Gradually whisk in milk and heavy cream until smooth, stirring constantly until bubbles form on surface. Continue cooking and whisking for 2 additional minutes.
  6. Whisk in cream cheese and TABASCO sauce until melted and smooth.
  7. Add 2 cups shredded cheddar cheese and whisk until smooth. Add remaining 2.5 cups shredded cheeses and mozzarella, whisking until creamy and thick.
  8. Stir in cooled cooked pasta until fully coated with cheese sauce.
  9. Pour half of the mac and cheese into prepared baking dish. Top with remaining 2 cups cheese, two-thirds of the bacon, then remaining mac and cheese.
  10. Combine panko breadcrumbs, Parmesan cheese, melted butter, and paprika in a small bowl. Sprinkle over top.
  11. Bake for 30 minutes until bubbly and golden brown.
  12. Top with remaining bacon and jalapeño slices if desired. Serve immediately.

Notes

For best results, use freshly shredded cheese rather than pre-shredded to ensure a creamy, smooth sauce. This casserole tastes even better the next day and can be made ahead. For additional spice, reserve some jalapeño seeds and add to taste.

Nutrition

Find it online: https://www.receipster.com/jalapeno-popper-mac-and-cheese/

Themes by WordPress