We’ve been looking for a reason to share this creamy, cozy baked jalapeno popper mac and cheese recipe for a while, and these cooler days are exactly the excuse we’ve been waiting for. Nothing says “warm up on my couch in sweatpants while we watch football” quite like the indulgence of a Classic Baked Mac and Cheese, except for maybe this creamy jalapeño popper mac and cheese. Creamy and loaded with three kinds of cheese, jalapeños, and topped with a crispy panko topping, it’s easy, adaptable and ideal for making ahead of time if you need to. For more Tex Mex greatness, try our Frito Pie.
Jalapeño Popper Mac & Cheese Ingredients
Macaroni: Classic elbow macaroni is our favorite pasta for mac and cheese recipes, but if you want to have a little fun, cavatappi would work, too!
Shredded cheeses: A combo for cheddar and pepper Jack cheese makes this recipe perfectly cheesy and adds to the spice kick. Don’t use pre-shredded cheeses for this one (we know, sorry!) because they will not melt into the cream sauce as well as ones you grate yourself. You can DIY with a box grater or the grating attachment of your food processor.
Cream cheese: Creamy creamy creamy; that’s what we want our mac and cheese be. In this case, we’re using cream cheese as a call back to those delicious Jalapeño Poppers that inspired it.
Jalapeño peppers: When you scrape the seeds out, you’re basically taking away a lot of the peppers’ heat level, so don’t skip that step! Also don’t rub your eyes after you’ve been working with jalapeños — definitely give those hands a good wash.
Butter: Salted butter is our pick here.
Flour: Regular all-purpose flour
Milk: Whole milk, please. This is no time for skim!
Garlic powder: Gotta have some garlic in the mix.
Bacon: Cook some bacon in the oven (our favorite trick!) and crumble it in.
Panko breadcrumbs: For that crispy topping that’s the BEST part of every baked mac and cheese recipe.
How to Make Jalapeño Popper Mac & Cheese
Cook the macaroni or pasta just until they’re al dente. Drain them, and put them in a prepped baking dish.
Make a quick, basic roux with the butter and flour, then slowly whisk in the milk. This will be the base for the creamy cheesy sauce that the macaroni will bake in.
Stir in the cream cheese and seasonings. Then whisk in the grated pepper Jack and cheddar cheeses. Then add bacon and jalapeños. Adding everything gradually is the key to a creamy cheese sauce.
Bring it all together! Pour that gorgeous creamy mac and cheese sauce over the noodles and stir gently until every last noodle is coated.
Toast the panko in a little butter, because why not add just a little more butter?
Top the jalapeño popper macaroni and cheese with more cheese, panko and jalapeño slices.
Bake for about 30-40 minutes, until it’s all golden and bubbling.
Tips For The Best Mac and Cheese
If you’re making baked mac and cheese with jalapeño, the key to success is making sure there’s not just *enough* creamy, cheesy sauce, but that there is, in fact, extra sauce. As the macaroni and cheese bakes, the pasta absorbs a lot of the cheese sauce. When you set out to make this recipe, it might initially look like you’ve got an unbalanced noodle-to-sauce ratio, but we’re going to ask you to just trust us on this one. It’ll turn out perfectly—promise!
Variations To Try
Our baked jalapeño mac and cheese is super versatile! Here are a few easy modifications:
Want ultra-spicy mac and cheese? Add more jalapeño!
Need it to be mild? Only use one jalapeño.
If you’re serving a crowd with vegetarians in the mix, leave the bacon out, or serve bacon crumbles on the side.
Try adding a little blue cheese to the cheeses (just a little will go a long way) for an even sharper cheesy flavor.
How To Store Leftover Mac & Cheese
Store any leftovers in the fridge for up to 5 days or….
Yes, you can freeze mac and cheese! Bake it, let it cool, cover it tightly and store it in the freezer for up to 3 months.
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So, Did Everyone Love It?
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