Jalapeño Popper Macaroni and Cheese is that creamy, cheesy comfort food you didn’t know you needed with a little spicy kick. It’s loaded with melty cheese, tender pasta, and little bites of jalapeño and cream cheese that give it a fun pop of flavor and heat. The crispy breadcrumb topping adds a nice crunch that makes every spoonful feel extra special.
I love this dish because it takes the classic mac and cheese we all know and love, then turns up the flavor with that spicy jalapeño twist. I usually make it when I want something cozy but with a bit of a surprise. Plus, I like to adjust the heat by adding more or fewer jalapeños, so it’s perfect for everyone at the table.
It’s great on its own or served alongside a simple salad or some grilled chicken for an easy weeknight dinner. If you’re having friends over, this popper mac and cheese always gets people talking and asking for seconds, which tells me it’s doing something right! I recommend making a little extra because it tastes just as good the next day.
Key Ingredients & Substitutions
Pasta: Elbow macaroni or cavatappi both work great since they hold the cheese sauce well. If you want gluten-free, use a gluten-free pasta of similar shape.
Cheese: Sharp cheddar brings classic mac flavor and Monterey Jack adds creaminess. You can swap cheddar for Colby or a mild cheddar if stronger flavors aren’t your thing.
Jalapeños: Fresh jalapeños give the dish its signature heat. For less spice, remove seeds and membranes. For more kick, leave seeds or add a pinch of cayenne or hot sauce.
Cream Cheese: This adds a rich and smooth texture. If unavailable, mascarpone or even full-fat Greek yogurt (stirred in off heat) can be a good swap.
Bacon: Adds smoky and crispy texture. For a vegetarian option, omit or use smoked paprika and toasted breadcrumbs instead.
How Do You Make a Smooth and Thick Cheese Sauce Without Lumps?
Making the sauce is key for creamy mac and cheese. Here’s how to get it just right:
- Start with a roux: melt butter, add flour, and cook 1 minute while stirring. This removes raw flour taste and helps thicken sauce.
- Slowly whisk in warm milk, not cold, to prevent lumps. Adding milk gradually while whisking keeps it smooth.
- Keep whisking until sauce thickens and coats the back of a spoon, usually 5-7 minutes over medium heat.
- Remove pan from heat before adding cream cheese and shredded cheeses; this prevents graininess and helps melt everything smoothly.
- If sauce gets too thick, add a splash more milk to loosen it.
Equipment You’ll Need
- Large pot – to cook the pasta evenly without sticking.
- Whisk – perfect for making a smooth, lump-free cheese sauce.
- Large saucepan – for melting butter and cooking the roux with plenty of space to stir.
- Ovenproof baking dish or cast-iron skillet – great for baking and browning the topping.
- Wooden spoon or spatula – to mix the pasta and cheese sauce gently without breaking the pasta.
- Measuring cups and spoons – for accurate ingredient amounts and consistent results.
Flavor Variations & Add-Ins
- Swap bacon for cooked chorizo or spicy sausage to add a smoky, meaty depth.
- Add roasted corn kernels for a touch of sweetness that balances the heat.
- Stir in diced red bell peppers or caramelized onions for extra flavor and color.
- Use pepper jack cheese instead of Monterey Jack for an extra spicy kick.
How to Make Jalapeño Popper Macaroni and Cheese?
Ingredients You’ll Need:
For the Pasta and Cheese Sauce:
- 12 oz elbow macaroni or cavatappi pasta
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk, warmed
- ½ cup cream cheese, softened
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2-3 jalapeños, seeded and finely chopped (keep seeds for more heat)
- Salt and black pepper to taste
For the Topping:
- 4 slices bacon, cooked and crumbled
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- Optional garnish: sliced fresh jalapeño and chopped chives
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, another 20-25 minutes to bake, and a few minutes to cook the pasta and make the cheese sauce. So, expect around 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Cook the pasta according to package directions until just al dente. Drain it well and set aside while you prepare the sauce.
2. Make the Cheese Sauce:
In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for about a minute to form a roux (this thickens the sauce). Slowly whisk in the warm milk to avoid lumps. Keep whisking until the sauce thickens, about 5 to 7 minutes. Remove from heat, then stir in the cream cheese until smooth. Add in the shredded cheddar and Monterey Jack cheeses, stirring until melted and creamy. Next, stir in the chopped jalapeños and season with salt and pepper to taste.
3. Assemble and Bake:
Mix the cooked pasta with the cheese sauce so all the pasta is coated. Spoon half of this mixture into a greased baking dish or ovenproof skillet. Sprinkle half of the crumbled bacon on top. Add the remaining macaroni and cheese over that. In a small bowl, mix the panko breadcrumbs, Parmesan, and remaining bacon, then sprinkle it over the top. Bake uncovered at 350°F (175°C) for 20-25 minutes until bubbly and golden on top. Let it cool slightly, then garnish with sliced jalapeños and chopped chives if you like. Enjoy your spicy, cheesy comfort food!
Can I Use Frozen Jalapeños for This Recipe?
Yes, you can use frozen jalapeños! Just thaw them completely and drain any excess moisture before adding to prevent the cheese sauce from becoming watery.
How Do I Make This Dish Less Spicy?
Remove the seeds and membranes from the jalapeños to reduce heat, or use fewer jalapeños. You can also substitute with milder peppers like poblano for a gentler kick.
Can I Make Jalapeño Popper Mac and Cheese Ahead of Time?
Absolutely! Prepare the dish up to assembling the baking dish, then cover and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if baking cold.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if the sauce has thickened too much.
