Jalapeño Popper Mac and Cheese (Print View)
Creamy jalapeño mac combines cheddar, mozzarella, bacon, and a golden panko topping for rich, spicy comfort.
# What You'll Need:
→ Pasta and Oils
01 -
16 ounces elbow macaroni, cooked
02 -
1 tablespoon extra virgin olive oil
→ Cheese Sauce
03 -
6 tablespoons unsalted butter
04 -
2 jalapeños, seeded, membranes removed, diced
05 -
1/3 cup all-purpose flour
06 -
3 cups whole milk
07 -
1 cup heavy whipping cream
08 -
6 ounces cream cheese, cut into cubes
09 -
2 teaspoons TABASCO® Sauce
10 -
4 cups sharp cheddar cheese, shredded
11 -
1 1/2 cups mozzarella cheese, shredded
12 -
12 ounces bacon, cooked and crumbled
→ Topping
13 -
1 1/2 cups panko bread crumbs
14 -
4 tablespoons unsalted butter, melted
15 -
1/2 cup Parmesan cheese, shredded
16 -
1/4 teaspoon smoked paprika or regular paprika
# Directions:
01 -
Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking dish. Combine shredded cheddar and mozzarella in a large bowl and set aside.
02 -
Cook macaroni one minute less than al dente according to package directions. Drain well and transfer to a large bowl.
03 -
Drizzle olive oil over cooked pasta and toss to evenly coat. Allow to cool while preparing the cheese sauce.
04 -
Melt butter in a deep saucepan over medium heat. Add diced jalapeños and sauté for 2 minutes. Stir in flour and whisk continuously for 1 minute until mixture becomes bubbly and golden.
05 -
Gradually whisk in whole milk and heavy whipping cream until smooth. Continue to cook over medium heat, whisking constantly, until small bubbles develop at the surface. Allow to simmer for an additional 2 minutes, whisking.
06 -
Add cream cheese cubes and TABASCO® Sauce. Whisk until cream cheese melts and mixture is incorporated. Stir in 2 cups of the combined shredded cheese and whisk until smooth. Add an additional 1 1/2 cups shredded cheese, continuing to whisk until sauce is thick and creamy.
07 -
Gently fold the cooled macaroni into the sauce, ensuring thorough coating. Pour half of the mixture into the prepared baking dish.
08 -
Top with remaining 2 cups shredded cheese and two-thirds of the crumbled bacon. Add the remaining macaroni and cheese mixture, smoothing evenly.
09 -
In a small bowl, combine panko crumbs, melted butter, Parmesan, and paprika. Mix until crumbs are fully coated.
10 -
Sprinkle crumb mixture evenly over casserole top. Bake uncovered at 350°F for about 30 minutes, or until golden brown and bubbly.
11 -
Top with reserved bacon and additional fresh jalapeño slices if desired. Serve hot.
# Notes:
01 -
Let the macaroni cool after oiling to prevent overcooking and to help the sauce adhere.
02 -
For a milder flavor, reduce the amount of jalapeños or omit the seeds entirely.
03 -
Freshly shredded cheese provides a smoother, creamier texture than pre-shredded.