Baked Jalapeño Popper Mac and Cheese
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
795 kcal
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Course
Main Course
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Cuisine
American
Baked Jalapeño Popper Mac and Cheese
Description
The recipe starts by toasting panko breadcrumbs in olive oil to create a crunchy topping for the mac and cheese. Short-cut dried pasta is boiled just shy of al dente, then tossed with olive oil to prevent sticking. Meanwhile, jalapeños and diced onions are sautéed in butter, followed by garlic, creating a fragrant, mildly spicy base.
Flour is cooked with the aromatics to make a roux, then heavy cream and milk are added and thickened to form a smooth sauce. Cream cheese melts inside for richness before shredded mozzarella and white American cheese are stirred in, creating a melty cheese sauce seasoned with salt, pepper, and cumin. A portion of cooked and crumbled bacon mixes in for smoky flavor.
The sauce coats the pasta which is then topped with the toasted panko and remaining bacon, and baked until bubbly and golden on top. This dish offers a creamy interior with spicy jalapeño bites, smoky bacon, and a crisp breadcrumb crust, making for a satisfying, hearty meal or side dish.
For an even creamier result, the sauce ingredients can be increased by half. The recipe recommends baking in a greased 9x13 pan at 350°F.
Ingredients
- 1 tsp olive oil
- 1/2 cup panko breadcrumbs
- 1 box (16 oz) short cut pasta dried, cavatappi, elbow, rotini, penne, etc
- 4 Tbsp butter unsalted
- 2-3 fresh jalapeno pepper seeds and ribs removed, diced
- 1/3 cup yellow onion diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups heavy cream or half and half
- 1 cup milk whole
- 4 oz cream cheese and cubed, softened to room temperature
- 2 cups mozzarella cheese divided, shredded
- 2 cups white American cheese divided (white cheddar can also be used, shredded or diced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cumin ground
- 8 lices Bacon cooked and crumbled, divided
Instructions
- In a small saucepan, heat 1 tsp olive oil over MED heat. Add panko and stir around until coated and panko is starting to brown. Set aside.
- Preheat oven to 350 F degrees. Lightly grease a 3 qt baking dish (like a 9x13 pan), and set aside. Boil a large stockpot of water and cook pasta until 1 minute shy of al dente. Drain and toss pasta in a drizzle of olive oil to prevent sticking.
- Add butter to a large saucepan and heat over MED heat. Add jalapeños and onion, and cook 2 minutes. Add garlic and cook 1 minute, stirring often.
- Add flour and stir to combine. Cook 1-2 minutes to get rid of the raw flour taste. Pour in heavy cream and milk, whisking to combine so lumps from the flour mixture are gone. Cook several minutes until thickened, stirring very often.
- Add in cream cheese and stir until it's melted into the sauce. Add in most of the mozzarella and white American cheese, stirring until it's all melted. Add spices (salt, pepper, cumin) and stir. If you notice the sauce getting TOO thick, add in a splash of milk and stir.
- In a large mixing bowl, add cooked pasta, cheese sauce, and most of the bacon. Stir it all together and pour into prepared baking dish. Top with remaining mozzarella and white American cheeses and remaining bacon. Sprinkle with the toasted panko and bake, uncovered, for 15 minutes.
- Serve hot, garnished with additional sliced jalapeños, and parsley or cilantro if desired.
Notes
- Toast panko breadcrumbs with olive oil first for a crispy topping.
- Cook pasta just before al dente to prevent overcooking during baking.
- For extra creaminess, increase sauce ingredients by 50% before baking as directed.
- Including bacon adds smoky flavor but can be omitted for a milder dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 795 kcal
% Daily Value*
| Calories | 795kcal | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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