Jalapeño Popper Macaroni and Cheese is a fun twist on a classic comfort food. It’s creamy, cheesy macaroni with the spicy kick of jalapeños and the crispy, crunchy texture of breadcrumbs on top. Plus, it’s got that little surprise of cream cheese mixed in, making it extra rich and smooth.
I love making this dish when I want something cozy but also a bit exciting. The jalapeños add just the right amount of heat without being too overwhelming, and the cream cheese brings everything together so nicely. It’s one of those recipes that always gets complimented when I bring it to gatherings or family dinners.
My favorite way to serve this is right out of the oven when the top is nice and golden brown and bubbling. It’s great on its own or paired with a simple salad or grilled chicken. If you’re a fan of spicy food and cheesy comfort meals, this is definitely a recipe to keep handy!
Key Ingredients & Substitutions
Macaroni: Elbow macaroni is classic here because its shape holds onto the cheesy sauce really well. You can swap with cavatappi or shells if you want a bit different texture.
Bacon: Crispy bacon adds great smoky flavor and crunch. If you prefer, use turkey bacon or omit for a vegetarian version.
Cheese: Sharp cheddar and Monterey Jack create a creamy, melty base. If you don’t have Monterey Jack, mozzarella or Colby cheese work well too.
Jalapeños: They bring the heat and fresh bite. Adjust the number or remove seeds for less spice. For a milder option, try poblano or banana peppers instead.
Cream Cheese: This adds rich creaminess that’ll make the sauce smooth. If unavailable, sour cream or Greek yogurt can be mixed in, but the texture changes slightly.
Panko Breadcrumbs: They give a crunchy topping. Regular breadcrumbs can work, but panko stays crispier after baking.
How Do You Make the Creamy Cheese Sauce Without It Getting Clumpy?
Making a smooth cheese sauce means building a good roux and adding milk slowly:
- Melt butter and quickly whisk in flour to cook it gently. This helps thicken the sauce and removes raw flour taste.
- Add milk bit by bit while whisking constantly to prevent lumps.
- Keep stirring as the sauce thickens to a creamy, smooth texture—this usually takes about 5-7 minutes.
- Remove from heat before adding cream cheese and shredded cheese. Adding cheese over heat can sometimes cause clumping.
- Stir gently until all cheese melts and the sauce is silky.
Patience and steady stirring are key for creamy sauce perfection!
Equipment You’ll Need
- Large pot – perfect for boiling macaroni evenly and preventing spills.
- Medium saucepan – great for making the smooth cheese sauce without burning.
- Whisk – helps mix flour and milk smoothly to avoid lumps.
- Small skillet – ideal for cooking bacon and toasting panko breadcrumbs separately.
- Baking dish (8×8 inch or similar) – holds the mac and cheese for baking with a crunchy top.
- Wooden spoon or silicone spatula – for stirring the macaroni and cheese without scratching cookware.
Flavor Variations & Add-Ins
- Swap bacon for cooked chorizo to add a spicy, smoky flavor twist.
- Add roasted corn kernels for a sweet crunch that balances the jalapeño heat.
- Mix in pepper jack cheese for extra melty spice if you like your mac and cheese hotter.
- Stir in sautéed spinach or kale for a boost of color and nutrients with mild earthiness.
Jalapeño Popper Macaroni and Cheese
Ingredients You’ll Need:
For The Macaroni and Cheese:
- 8 ounces elbow macaroni (about 2 cups)
- 4 slices bacon
- 2 tablespoons unsalted butter
- 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
- 2-3 fresh jalapeño peppers, sliced (seeds included or removed based on heat preference)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
For The Topping:
- ½ cup panko breadcrumbs
- Optional garnish: extra jalapeño slices
How Much Time Will You Need?
This dish takes about 10 minutes to prepare the ingredients, 10 minutes to cook the pasta and bacon, 10 minutes to make the cheese sauce, and 15 to 20 minutes baking time. In total, expect around 45 to 50 minutes from start to ready-to-serve.
Step-by-Step Instructions:
1. Cook the Macaroni:
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the elbow macaroni and cook it according to the package instructions until it’s tender but still firm (al dente). Drain the pasta and set aside.
2. Cook the Bacon:
While the macaroni cooks, heat a skillet over medium heat. Fry the bacon until it’s crispy. Once cooked, place it on paper towels to drain the excess grease, then crumble into small pieces. Set aside.
3. Make the Cheese Sauce:
In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to cook the flour without browning it. Slowly whisk in the milk, making sure there are no lumps. Keep stirring until the mixture thickens and coats the back of a spoon (about 5 to 7 minutes).
Take the sauce off the heat, add the cream cheese and stir until it melts completely. Then add the shredded cheddar, Monterey Jack, garlic powder, onion powder, salt, and pepper. Stir until all the cheese is melted and the sauce is smooth.
4. Combine Pasta and Sauce:
Mix the cooked macaroni, jalapeño slices (save a few for topping), and half of the crumbled bacon into the cheese sauce. Stir gently so everything is combined well.
5. Prepare the Topping:
In a small skillet, toast the panko breadcrumbs over medium heat for 3 to 5 minutes or until they’re golden brown and crispy. Remove from heat.
6. Bake:
Preheat your oven to 375°F (190°C). Transfer the macaroni mixture to a baking dish. Sprinkle the toasted breadcrumbs over the top, then add the remaining bacon and reserved jalapeño slices. Bake for 15 to 20 minutes or until the top is golden and bubbly.
7. Serve:
Let your mac and cheese rest a few minutes to cool slightly before serving. Dig in and enjoy!
Can I Use Frozen Jalapeños Instead of Fresh?
Yes, you can use frozen jalapeños—just thaw them completely and pat dry to avoid adding extra moisture that could water down the sauce.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce seems too thick.
Can I Make This Recipe Vegetarian?
Absolutely! Simply skip the bacon or use a vegetarian bacon substitute. The dish will still be creamy and flavorful with the cheeses and jalapeños.
What Can I Substitute for Panko Breadcrumbs?
You can use regular breadcrumbs or crushed crackers as a topping, but panko works best for a crispy, light crust.