Jalapeño Popper Macaroni and Cheese is all about bringing together the creamy, cheesy goodness of classic mac and cheese with the spicy, tangy kick of jalapeños and cream cheese. This dish has that perfect combo of melty cheese, a little heat, and a crispy breadcrumb topping that makes every bite a little celebration.
I love making this when I want something comforting but with a little twist to keep things interesting. The jalapeños add just enough spice to wake up your taste buds without overpowering the creamy cheese sauce. One of my favorite tricks is to roast the jalapeños first to mellow the heat a bit and add a smoky depth to the dish. It never fails to get a thumbs up at family dinners!
Serving this mac and cheese straight out of the oven while it’s still bubbly and topped with crispy breadcrumbs is my go-to way to enjoy it. It’s fantastic as a main dish with a simple side salad, or as a crowd-pleasing side at a barbecue. I always find myself sneaking an extra spoonful right from the baking dish—can’t help it!
Key Ingredients & Substitutions
Jalapeños: Fresh jalapeños give this mac and cheese its signature spicy kick. To reduce heat, remove all seeds and membranes. For less heat, try using mild green chiles or poblano peppers.
Cream Cheese: This adds the creamy, tangy touch that mimics jalapeño poppers. If you want a dairy-free option, you can try a vegan cream cheese alternative, but expect a slight change in flavor.
Cheddar & Monterey Jack Cheeses: Sharp cheddar brings boldness, while Monterey Jack adds creaminess. Feel free to substitute with Colby or Gouda for a different cheese flavor profile.
Bacon: Bacon adds smokiness and crunch. For a vegetarian option, skip the bacon or use smoked tempeh or coconut bacon crumbs.
Panko Breadcrumbs: These give a nice crispy topping. You can use regular breadcrumbs or crushed crackers if you don’t have panko.
How Do You Make the Cheese Sauce Creamy and Smooth Without Lumps?
The secret to a creamy cheese sauce is making a good roux and gradually adding warm milk.
- Start by melting butter over medium heat, then whisk in flour until it bubbles but doesn’t brown—this cooks out the raw flour taste.
- Slowly whisk warm milk into the roux to avoid clumps. Add it bit by bit while stirring constantly.
- Cook until the sauce thickens and coats the back of a spoon—this means it’s ready.
- Reduce heat before adding cream cheese and shredded cheeses to prevent separation.
This step-by-step process helps the sauce stay smooth and creamy, so your mac and cheese is silky and rich.
Equipment You’ll Need
- Large pot – for boiling the macaroni; pick one big enough to avoid pasta sticking together.
- Medium saucepan – to make the cheese sauce smoothly without scorching.
- Whisk – helps mix the roux and milk well, preventing lumps in the sauce.
- Baking dish or oven-safe skillet – for baking the mac and cheese with a crispy top.
- Wooden spoon or spatula – easy for stirring the pasta into the cheese sauce without scratching pots.
Flavor Variations & Add-Ins
- Swap bacon for diced cooked chorizo if you want more smoky, spicy flavor.
- Add roasted corn kernels for a sweet crunch that pairs well with the heat of jalapeños.
- Use pepper jack cheese instead of Monterey Jack for an extra spicy cheese kick.
- Mix in sautéed mushrooms for a meaty texture and earthier taste.
How to Make Jalapeño Popper Macaroni and Cheese
Ingredients You’ll Need:
- 8 ounces elbow macaroni
- 4 slices bacon, cooked and crumbled
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 4 ounces cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2-3 jalapeños, seeds removed and finely diced (reserve a few slices for garnish)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- ½ cup panko breadcrumbs
- 1 tablespoon fresh chives, chopped (optional garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 25 minutes to bake, and a few minutes to cool before serving. So overall, plan for around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pasta and Oven:
Preheat your oven to 375°F (190°C) and lightly grease your baking dish or oven-safe skillet. Cook the elbow macaroni in boiling salted water until just al dente according to package instructions. Then drain and set aside.
2. Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until the roux is golden and bubbling. Slowly add the warm milk, whisking continually to avoid lumps. Continue stirring for about 5-7 minutes until the sauce thickens and coats the back of a spoon.
Reduce the heat to low. Stir in the softened cream cheese until completely smooth. Then add the cheddar, Monterey Jack, diced jalapeños, garlic powder, onion powder, salt, and pepper. Stir gently until all the cheese melts and makes a creamy sauce.
3. Combine and Bake:
Mix the cooked macaroni into the cheese sauce until well coated. Pour the mixture into your prepared baking dish. Sprinkle the panko breadcrumbs evenly on top, then scatter the crumbled bacon over the breadcrumbs.
Bake for 20-25 minutes, or until the top is golden brown and bubbly.
4. Garnish and Serve:
Remove the dish from the oven and let it cool for a few minutes. Garnish with reserved jalapeño slices and chopped fresh chives for a fresh and tasty finish. Serve warm and enjoy!
Can I Use Frozen Jalapeños Instead of Fresh?
Yes, you can use frozen jalapeños, but be sure to thaw and drain them well before adding. Fresh jalapeños provide the best texture and flavor, but frozen works in a pinch.
How Do I Store Leftovers?
Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk to restore creaminess if needed.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the mac and cheese through step 7, then refrigerate before baking. When ready, add the breadcrumbs and bacon on top, then bake as directed. This is great for saving time on busy days.
How Can I Make This Dish Less Spicy?
Remove all the seeds and membranes from the jalapeños before chopping, as that’s where most of the heat is. You can also reduce the number of jalapeños or substitute with milder peppers like poblano or green bell peppers.
