Description
Indulge in this spicy and creamy Jalapeño Popper Mac and Cheese, a comfort food favorite with a kick. Creamy cheese sauce, jalapeños, and crispy bacon make this a delicious twist on classic mac and cheese.
Ingredients
Scale
For the Mac and Cheese:
- 12 ounces elbow macaroni
- 4 slices bacon, chopped
- 2 tablespoons butter
- 2 fresh jalapeños, finely chopped (seeds removed for less heat)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 4 ounces cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Topping:
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil
- ¼ teaspoon smoked paprika
Instructions
- Cook the macaroni: Cook the macaroni according to package directions until al dente. Drain and set aside.
- Cook the bacon: In a skillet, cook chopped bacon until crispy. Remove and drain on paper towels.
- Prepare the cheese sauce: In the same skillet, sauté jalapeños and garlic. Add flour, then gradually whisk in milk. Add cream cheese, cheddar, and Monterey Jack cheese. Season with salt and pepper.
- Combine and bake: Stir in cooked macaroni and bacon. Transfer to a baking dish. Mix panko breadcrumbs with olive oil and smoked paprika, then sprinkle over the mac and cheese. Bake at 375°F for 20 minutes.
- Serve: Garnish with remaining bacon and extra sliced jalapeños if desired.
Notes
- For a spicier version, leave the seeds in the jalapeños or add a pinch of cayenne pepper.
- You can use gluten-free pasta and breadcrumbs to make this dish gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 560
- Sugar: 5g
- Sodium: 610mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
