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Jalapeno Popper Mac and Cheese
5 from 21 votes

Jalapeno Popper Mac and Cheese

Jalapeno Popper Mac and Cheese is a creamy pasta dish combining tender elbow macaroni with a spicy cheese sauce enriched by multiple cheeses, cream cheese, and diced jalapeños. The addition of crispy bacon and spices like paprika and cayenne pepper brings depth and heat, making this a hearty and flavorful variation of classic macaroni and cheese.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 12 servings
Calories: 630 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 8  ounces Bacon , cooked and crumbled
  • 1  pound elbow macaroni
  • 1/2   cup butter unsalted
  • 1/2   cup flour
  • 2   teaspoons mustard powder
  • 1/2   teaspoon cayenne pepper
  • 1   teaspoon paprika
  • 6  cups milk whole
  • 2  teaspoons kosher salt
  • 1/2  teaspoon black pepper coarse ground
  • 1   large egg
  • 4   ounces Monterey jack cheese
  • 4   ounces mozzarella cheese
  • 12  ounces sharp cheddar cheese divided
  • 1 package cream cheese , 8 ounces
  • 2 jalapeños , diced

Instructions

    Cup of Yum
  1. Pre-heat the oven to 350 degrees.
  2. Shred the cheeses, keeping 2 cups of the cheddar off to the side for the topping.
  3. Cut cream cheese in to small cubes. Dice jalapenos, discard seeds.
  4. Cook the pasta then let it sit in the water an extra 10 minutes (this will help it avoid soaking up the cheese sauce) before draining and rinsing gently.
  5. Place the bacon in a large pan over medium heat. Cook until crispy, about 4-5 minutes.
  6. Remove the bacon from the pan and drain on paper towels.
  7. Leave 2 tablespoons of bacon fat in the pan; discard the rest of the fat.
  8. Add the butter, flour, mustard, cayenne and paprika and whisk together until fully combined, cook for an additional 15 seconds.
  9. Add the milk slowly while whisking to keep the mixture well combined.
  10. Add in the salt and pepper and cook for an additional 5 minutes.
  11. Turn off the heat.
  12. Remove 1 cup of the milk mixture and let cool for a 3-5 minutes in the refrigerator in a larger glass measuring cup or bowl.
  13. Add the egg to the cooled milk and whisk it well until fully combined.
  14. Turn the heat on the pot back on to medium-low.
  15. Slowly pour the egg and milk mixture into the rest of the milk while whisking very well.
  16. Add in the Monterey jack, mozzarella and 1 cup of the sharp cheddar and whisk until combined.
  17. Add the rinsed macaroni and half of the bacon pieces back into the pot and toss with the cheese sauce. Stir in cream cheese chunks and half of the diced jalapenos.
  18. Pour into a 9x13 baking dish and top with the remaining 2 cups of shredded cheddar cheese, bacon, and jalapenos.
  19. Bake for 30 minutes, uncovered.

Nutrition Information

Calories 630kcal (32%) Carbohydrates 44g (15%) Protein 26g (52%) Fat 39g (60%) Saturated Fat 21g (105%) Cholesterol 120mg (40%) Sodium 851mg (35%) Potassium 409mg (9%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 1491IU (30%) Vitamin C 3mg (3%) Calcium 508mg (51%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 630

% Daily Value*

Calories 630kcal 32%
Carbohydrates 44g 15%
Protein 26g 52%
Fat 39g 60%
Saturated Fat 21g 105%
Cholesterol 120mg 40%
Sodium 851mg 35%
Potassium 409mg 9%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 1491IU 30%
Vitamin C 3mg 3%
Calcium 508mg 51%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.