Jalapeño Popper Mac and Cheese
Jalapeño Popper Mac and Cheese
Ingredients
For the Macaroni
- 1 pound elbow macaroni
- 1 tablespoon salt, for pasta water
For the Cheese Sauce
- 8 slices bacon, roughly diced
- 2 jalapeño peppers, 1 diced (seeds in or removed for less heat), 1 thinly sliced for garnish
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 8 ounces cream cheese, softened, cut into cubes
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon black pepper
For the Topping
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of heavily salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 3
While the pasta cooks, place the diced bacon in a large, cold skillet or Dutch oven. Cook over medium heat, stirring occasionally, until the bacon is crispy and its fat has rendered. Remove the crispy bacon with a slotted spoon and set aside, reserving about 2 tablespoons of bacon fat in the pan.
⏱️ 10 min
- 4
Add the diced jalapeño pepper to the reserved bacon fat in the skillet. Sauté for 2-3 minutes until slightly softened. Sprinkle the all-purpose flour over the jalapeños and stir continuously for 1 minute to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the heavy cream and whole milk, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer. Add the cubed cream cheese and continue to stir until it has completely melted and the sauce is smooth and thick.
⏱️ 5 min
- 6
Remove the skillet from the heat. Stir in the 2 cups of shredded sharp cheddar cheese and 1 cup of shredded Monterey Jack cheese, along with the black pepper, until all the cheese is fully melted and incorporated into a creamy sauce. Taste and adjust seasoning if needed.
⏱️ 3 min
- 7
Add the cooked macaroni and most of the crispy bacon (reserve a small amount for garnish if desired) to the cheese sauce. Stir until the pasta is evenly coated.
⏱️ 2 min
- 8
Pour the macaroni and cheese mixture into the prepared baking dish. Top with the remaining 1 cup of shredded sharp cheddar cheese and 1/2 cup of shredded Monterey Jack cheese. Arrange the reserved thin slices of jalapeño pepper on top.
⏱️ 3 min
- 9
Bake for 20-25 minutes, or until the mac and cheese is bubbly and the topping is golden brown. If the top isn't browning enough, you can briefly switch to broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 10
Remove from oven and let stand for 5 minutes before serving. Garnish with any remaining crispy bacon.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Popper Mac and Cheese
Ingredients
For the Macaroni
- 1 pound elbow macaroni
- 1 tablespoon salt, for pasta water
For the Cheese Sauce
- 8 slices bacon, roughly diced
- 2 jalapeño peppers, 1 diced (seeds in or removed for less heat), 1 thinly sliced for garnish
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 8 ounces cream cheese, softened, cut into cubes
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon black pepper
For the Topping
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of heavily salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
While the pasta cooks, place the diced bacon in a large, cold skillet or Dutch oven. Cook over medium heat, stirring occasionally, until the bacon is crispy and its fat has rendered. Remove the crispy bacon with a slotted spoon and set aside, reserving about 2 tablespoons of bacon fat in the pan.
⏱️ 10 min - 4
Add the diced jalapeño pepper to the reserved bacon fat in the skillet. Sauté for 2-3 minutes until slightly softened. Sprinkle the all-purpose flour over the jalapeños and stir continuously for 1 minute to create a roux.
⏱️ 3 min - 5
Gradually whisk in the heavy cream and whole milk, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer. Add the cubed cream cheese and continue to stir until it has completely melted and the sauce is smooth and thick.
⏱️ 5 min - 6
Remove the skillet from the heat. Stir in the 2 cups of shredded sharp cheddar cheese and 1 cup of shredded Monterey Jack cheese, along with the black pepper, until all the cheese is fully melted and incorporated into a creamy sauce. Taste and adjust seasoning if needed.
⏱️ 3 min - 7
Add the cooked macaroni and most of the crispy bacon (reserve a small amount for garnish if desired) to the cheese sauce. Stir until the pasta is evenly coated.
⏱️ 2 min - 8
Pour the macaroni and cheese mixture into the prepared baking dish. Top with the remaining 1 cup of shredded sharp cheddar cheese and 1/2 cup of shredded Monterey Jack cheese. Arrange the reserved thin slices of jalapeño pepper on top.
⏱️ 3 min - 9
Bake for 20-25 minutes, or until the mac and cheese is bubbly and the topping is golden brown. If the top isn't browning enough, you can briefly switch to broiler for 1-2 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 10
Remove from oven and let stand for 5 minutes before serving. Garnish with any remaining crispy bacon.
⏱️ 5 min