Description
This Jalapeño Popper Mac and Cheese is a creamy, spicy twist on the classic comfort food. Featuring a blend of sharp cheddar, mozzarella, and cream cheese, combined with diced jalapeños and smoky bacon, it’s topped with a crunchy panko and Parmesan crust for the perfect balance of flavors and textures. Baked to golden perfection, this dish serves 12 and makes a crowd-pleasing meal for any occasion.
Ingredients
Scale
Pasta
- 16 oz elbow macaroni cooked (or other tubular pasta)
- 1 tbsp extra virgin olive oil
Cheese Sauce
- 6 tbsp unsalted butter
- 2 jalapeños seeded, membranes removed, and diced
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 6 oz cream cheese cut into cubes
- 2 tsp TABASCO® Sauce
- 4 cups sharp cheddar cheese shredded
- 1 1/2 cups mozzarella cheese shredded
Toppings
- 12 oz bacon cooked and crumbled
- 1 1/2 cups panko crumbs
- 4 tbsp butter melted
- 1/2 cup Parmesan cheese shredded
- 1/4 tsp smoked paprika or regular paprika
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking dish to prevent sticking.
- Cook Pasta: Boil the elbow macaroni or your choice of tubular pasta until it is almost al dente. Drain thoroughly and set aside.
- Prepare Cheese Sauce: In a large saucepan, melt 6 tablespoons of unsalted butter over medium heat. Add the diced jalapeños and sauté briefly until they soften. Whisk in 1/3 cup of all-purpose flour to form a roux, cooking for about one minute. Gradually whisk in 3 cups whole milk and 1 cup heavy cream to avoid lumps, stirring constantly until the mixture thickens.
- Add Cheeses and Seasoning: Lower the heat and whisk in the 6 oz cream cheese cubes until melted and smooth. Add the 2 teaspoons TABASCO® Sauce, 4 cups shredded sharp cheddar, and 1 1/2 cups shredded mozzarella cheese. Stir continuously until the sauce is creamy and all cheese is melted.
- Combine Pasta and Sauce: Stir the cooked, slightly cooled pasta into the cheese sauce until every piece is well coated.
- Layer Ingredients: Transfer half of the mac and cheese mixture to the prepared baking dish. Sprinkle with some shredded cheese and half of the crumbled bacon. Repeat layering with the remaining mac and cheese and bacon.
- Prepare Topping: In a small bowl, mix 1 1/2 cups panko breadcrumbs with 4 tablespoons melted butter, 1/2 cup shredded Parmesan cheese, and 1/4 teaspoon smoked paprika. Evenly sprinkle this mixture over the top of the mac and cheese layers.
- Bake: Bake in the preheated oven for about 20-25 minutes or until the topping turns golden brown and crispy.
- Finish and Serve: Optionally, garnish with extra crumbled bacon and diced jalapeños for added flavor and heat. Serve hot for a decadent, spicy mac and cheese experience.
Notes
- For a milder version, reduce or omit the jalapeños and TABASCO® Sauce.
- You can substitute the elbow macaroni with other tubular pasta like penne or rigatoni.
- Make sure not to overcook the pasta; it should be slightly underdone as it will cook further in the oven.
- Use freshly shredded cheese for best melting texture and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
