Jalapeño Popper Macaroni and Cheese is a fun twist on a classic comfort dish. It’s creamy, cheesy, and has just the right amount of spicy kick from fresh jalapeños. This mac and cheese also sneaks in some crispy bits of bacon and melty bits of cream cheese, making every bite full of flavor and texture.
I love making this when I want something a little different but still super cozy. The jalapeños add a little zing without being too overpowering, and the cream cheese gives it that rich, smooth feel I always crave. It’s one of those recipes where you can play around with the heat level by adding more or fewer jalapeños, so it’s perfect for sharing with friends or family who like things just right.
My favorite way to serve this is hot from the oven with a crunchy breadcrumb topping to add some extra texture. It’s great as a side dish or even as a main for a casual dinner. Whenever I make it, it quickly becomes the star of the table and gets everyone asking for seconds. If you’re looking for a cheesy dish with a little spark, this one’s a winner.
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape holds sauce well. If unavailable, try small shells or rotini, which also trap cheese nicely.
Jalapeños: Fresh jalapeños add mild heat and crunch. Remove seeds for less spice, or swap for poblano peppers if you want milder flavor.
Bacon: Bacon brings a smoky, crispy touch. For a vegetarian option, use smoked tempeh or omit it entirely and add extra breadcrumbs for crunch.
Cream Cheese: This adds creaminess and a subtle tang. You can substitute with mascarpone or more cheddar for a similar texture.
Cheddar & Monterey Jack: Sharp cheddar packs bold flavor, while Monterey Jack melts smoothly. If needed, feel free to use all cheddar or mix in mozzarella for extra stretch.
Panko Breadcrumbs: They add a light, crispy topping. Regular breadcrumbs work too, but panko gives the best crunch.
How Do You Make the Cheese Sauce Smooth and Thick Without Lumps?
Making a creamy cheese sauce starts with a good roux—a mix of butter and flour cooked briefly to remove raw taste. Slowly whisking in cold or room-temp milk prevents lumps.
- Cook butter until melted, then whisk in flour and stir constantly for about 1 minute.
- Add milk slowly, whisking constantly to blend before adding more.
- Cook the sauce until thick enough to coat a spoon—this usually takes 5–7 minutes.
- Remove from heat before adding cream cheese and shredded cheese to avoid curdling.
- Stir gently until smooth and creamy.
Patience and steady whisking is key! This method prevents lumps and gives you a rich sauce that clings perfectly to your pasta.
Equipment You’ll Need
- Large pot – to boil the macaroni until just tender.
- Skillet – perfect for cooking bacon and sautéing jalapeños in one pan.
- Whisk – helps you stir the roux and cheese sauce smoothly without lumps.
- Medium saucepan – ideal for making the cheese sauce with enough space to whisk well.
- Baking dish (around 2 quarts) – holds the mac and cheese for baking and browning the topping.
- Measuring cups and spoons – for accurate ingredient amounts, especially spices and liquids.
- Mixing bowls – handy for combining breadcrumbs with melted butter before topping.
Flavor Variations & Add-Ins
- Add cooked shredded chicken to make it more filling and add protein.
- Swap bacon for diced ham or smoked sausage for different smoky flavors.
- Mix in roasted corn or diced red bell peppers for a sweet crunch balance.
- Use pepper jack cheese for extra spicy heat and a creamy texture.
How to Make Jalapeño Popper Macaroni and Cheese
Ingredients You’ll Need:
For The Macaroni and Cheese:
- 8 ounces elbow macaroni
- 4 slices bacon
- 2 jalapeño peppers, seeded and finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 4 ounces cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
For The Topping:
- 1 cup panko breadcrumbs
- 1 tablespoon chopped fresh chives (optional, for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare, around 10 minutes to cook the ingredients on the stove, and 20-25 minutes to bake in the oven. In total, expect about 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish. Bring a large pot of salted water to a boil, then cook the elbow macaroni according to the package instructions until just tender (al dente). Drain and set aside.
2. Cook Bacon and Jalapeños:
In a skillet over medium heat, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate and let it cool, then crumble. In the same skillet with the bacon fat, sauté the chopped jalapeños for 2-3 minutes until softened. Remove and set aside.
3. Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to create a roux. Gradually pour in the milk, whisking continuously to prevent lumps. Cook this mixture until it thickens and coats the back of a spoon, about 5–7 minutes.
Remove the sauce from heat. Stir in the softened cream cheese until fully melted and smooth. Add the shredded cheddar and Monterey Jack cheeses, garlic powder, onion powder, salt, and pepper. Stir until all cheeses melt together into a smooth sauce.
4. Combine and Bake:
Fold the cooked macaroni, sautéed jalapeños, and half of the crumbled bacon gently into the cheese sauce. Pour the mixture into the prepared baking dish.
In a small bowl, toss the panko breadcrumbs with a bit of melted butter or oil for extra crunch. Sprinkle evenly on top of the macaroni mixture. Then scatter the remaining bacon over the breadcrumbs.
Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and bubbly.
5. Serve:
Remove from the oven and let cool slightly. If using, garnish with chopped fresh chives. Serve warm and enjoy your creamy, cheesy, and spicy Jalapeño Popper Macaroni and Cheese!
Can I Make This Jalapeño Popper Macaroni and Cheese Ahead of Time?
Yes! You can prepare the macaroni and cheese up to step 10, then cover and refrigerate it for up to 24 hours. When ready to serve, add the breadcrumb topping and bake as directed, adding a few extra minutes if needed.
How Can I Adjust the Spice Level?
To make it milder, remove all the seeds and membranes from the jalapeños or use fewer peppers. For more heat, leave some seeds in or add a pinch of cayenne pepper to the cheese sauce.
Can I Use Frozen Jalapeños Instead of Fresh?
Yes, frozen jalapeños work fine but be sure to thaw and drain them well to avoid adding extra moisture. Sauté them as usual before mixing into the macaroni and cheese.
How Should I Store Leftovers?
Cool leftovers completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk to loosen the sauce if it seems thick.
