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Jalapeño Popper Macaroni and Cheese Recipe

Baked jalapeño popper mac and cheese with golden panko-Parmesan crust

Jalapeño Popper Mac and Cheese

This Jalapeño Popper Mac and Cheese blends creamy cheese sauce, smoky bacon, and fresh jalapeños for a spicy, indulgent twist on classic baked mac and cheese. A crunchy panko-Parmesan topping adds contrast, while shredded sharp cheddar and pepper jack create a rich, melty interior. It’s comfort food with a lively kick — great for family dinners, potlucks, or whenever you want a cheesy, satisfying dish.

Prep:
20 mins
Cook:
30 mins
Total:
50 mins
Servings:
6 servings

Equipment

  • 9×13-inch baking dish
  • Large saucepan or pot for pasta
  • Large pot for sauce
  • Skillet for sautéing bacon and jalapeños
  • Chef’s knife and cutting board
  • Mixing bowl and whisk

Ingredients

For the pasta and sauce

  • ½ lb elbow macaroni (or cavatappi)
  • 3–4 slices bacon
  • 2–3 fresh jalapeños, seeded and diced (leave some seeds if you want more heat)
  • 2 tbsp unsalted butter
  • ½ cup all-purpose flour
  • 3½ cups milk, warmed
  • 2 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese, plus ½ cup for sprinkling
  • ¾ cup shredded pepper jack cheese, plus ½ cup for sprinkling
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp smoked paprika
  • Salt and pepper, to taste

For the topping

  • ¾ cup panko breadcrumbs
  • 1½ tbsp unsalted butter, melted
  • ¼ cup grated Parmesan cheese
  • 1 tbsp fresh cilantro, chopped

Instructions

  1. Cook the pasta in a large pot of generously salted boiling water until just al dente — about 1–2 minutes less than package directions. Drain and set aside while you prepare the sauce.
  2. In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate, then crumble once cooled. Pour off and discard most of the bacon fat, leaving a tablespoon if desired for flavor. Add the diced jalapeños to the skillet and sauté 3–4 minutes until softened. Remove from heat and set aside.
  3. In a large pot, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux, stirring constantly so it doesn’t brown. Slowly whisk in the warmed milk until the mixture is smooth and thickening.
  4. Stir in the softened cream cheese until fully melted. Add the shredded sharp cheddar and pepper jack cheese a handful at a time, stirring until the sauce becomes creamy and smooth. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Fold in the cooked jalapeños and crumbled bacon.
  5. Add the drained pasta to the cheese sauce and gently fold until the pasta is well coated. If the sauce becomes too thick, add a splash of warm milk or reserved pasta water to reach the desired consistency.
  6. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread half of the mac and cheese into the dish, sprinkle evenly with ½ cup cheddar and ½ cup pepper jack, then top with the remaining mac and cheese.
  7. In a small bowl, combine panko breadcrumbs, melted butter, grated Parmesan, and chopped cilantro. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
  8. Bake uncovered for 25–30 minutes, until the top is golden and crisp and the sauce is bubbling around the edges. Let rest for 5 minutes before serving so the sauce sets slightly.

Notes & Tips

• For extra heat, leave some jalapeño seeds when dicing. Remove all seeds for a milder dish.

• Warm the milk before adding to the roux; this helps it incorporate smoothly and reduces the chance of lumps. Whisk continuously when adding liquid.

• If the sauce tightens up too much while folding in the pasta, add a splash of pasta water or warmed milk to loosen it. Adjust seasoning at the end.

• To achieve a super-crispy top, place the dish under the broiler for 1–2 minutes at the very end — watch closely to avoid burning.

• Make-ahead: Prepare through the breadcrumb step, cover, and refrigerate for up to 24 hours. Bake an additional 5–10 minutes if chilled.

• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through; add a splash of milk to revive the sauce.

Serving Suggestions & Variations

Serve this dish with a simple green salad or roasted vegetables to balance the richness. For variation: swap bacon for diced ham or smoked sausage; add roasted corn or caramelized onions for extra sweetness; replace cilantro with chives or green onions. For a vegetarian option, omit bacon and use smoked paprika or a dash of liquid smoke for a similar savory note.