Jalapeño Popper Macaroni and Cheese is a fun twist on a classic comfort food. It brings together creamy, cheesy macaroni with the spicy kick of jalapeños and the crispy, golden topping that reminds me of those yummy jalapeño poppers we all love. The melted cheese and the little bursts of heat make every bite super satisfying.
I love making this recipe when I want something cozy but a little different. The spicy jalapeños add just the right amount of zing, and the creamy cheese helps balance out the heat perfectly. I like to use sharp cheddar and cream cheese in the sauce to keep it rich and smooth, which makes the whole dish feel indulgent but still homey.
My favorite way to enjoy this mac and cheese is fresh out of the oven, when the top is all bubbly and slightly crispy. It’s great as a side for BBQs or just as a main for a weeknight dinner. Whenever I serve this, it’s always a crowd-pleaser because it’s comforting with a little exciting twist — a great change from the usual mac and cheese!
Key Ingredients & Substitutions
Jalapeños: These give the dish its signature heat. Removing seeds cuts down the spice if you prefer less kick. For a milder version, use poblano peppers or sweet bell peppers.
Cheeses: Sharp cheddar delivers strong flavor, while Monterey Jack melts beautifully for creaminess. If you can’t find Monterey Jack, mozzarella is a good alternative. Cream cheese adds smooth richness.
Bacon: Adds smoky crunch. For a vegetarian option, skip bacon or use crispy smoked tempeh or mushrooms.
Panko breadcrumbs: These create that crispy, golden topping. If unavailable, regular breadcrumbs work but might be less crunchy. Optional to add a little parmesan for extra flavor.
How Do You Make a Smooth, Creamy Cheese Sauce?
Getting the sauce just right is key. Follow these steps:
- Start by making a roux: melt butter and stir in flour, cooking for 1 minute to avoid a raw flour taste.
- Slowly whisk in cold milk to prevent lumps. Keep stirring until the sauce thickens, about 5-7 minutes.
- Remove from heat before adding cream cheese; this prevents curdling and helps it melt evenly.
- Stir in shredded cheeses off heat to keep the texture smooth and avoid graininess.
- If the sauce is too thick, add a little extra milk to loosen it up.
- Season well with garlic and onion powder, salt, and pepper to bring out all the flavors.
Equipment You’ll Need
- Large pot – to boil the macaroni easily without it sticking.
- Large saucepan – perfect for making the creamy cheese sauce smoothly.
- Whisk – helps mix the roux and milk without lumps in your sauce.
- Oven-safe baking dish or cast-iron skillet – so you can bake and serve in the same pan.
- Wooden spoon or spatula – great for stirring the macaroni and cheese without scratching pans.
Flavor Variations & Add-Ins
- Swap bacon for cooked chorizo to add a spicy, smoky twist that pairs well with jalapeños.
- Mix in roasted corn kernels for a sweet crunch that balances the heat beautifully.
- Use pepper jack cheese instead of Monterey Jack for extra peppery flavor.
- Add diced sun-dried tomatoes for a tangy contrast when you want something different.
Jalapeño Popper Macaroni and Cheese
Ingredients You’ll Need:
For The Pasta and Bacon:
- 8 ounces elbow macaroni (about 2 cups)
- 4 slices bacon, cooked and crumbled
For The Cheese Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 4 ounces cream cheese, softened
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2-3 jalapeño peppers, seeded and finely diced (plus a few slices for garnish)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
For The Topping:
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil or melted butter (for breadcrumbs)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus 20-25 minutes to bake. You’ll spend time cooking the pasta, making a creamy cheese sauce, mixing in spicy jalapeños and crispy bacon, then topping it with crunchy breadcrumbs before baking to bubbly perfection.
Step-by-Step Instructions:
1. Prepare the Pasta and Bacon:
Start by preheating your oven to 375°F (190°C). Cook the macaroni according to package directions until just tender (al dente). Drain well and set aside. Cook the bacon until crispy, then crumble it into small pieces.
2. Make the Cheese Sauce:
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to make a smooth roux. Slowly whisk in the milk, and continue to stir as the sauce thickens (about 5-7 minutes). Remove from heat, then stir in the softened cream cheese until it melts smoothly. Add the shredded cheddar and Monterey Jack cheeses, stirring until fully melted. Next, stir in the diced jalapeños, garlic powder, onion powder, salt, and pepper.
3. Combine and Bake:
Fold the cooked macaroni and crumbled bacon into the cheese sauce until everything is well mixed. Pour this mixture into a greased baking dish or oven-ready skillet. In a small bowl, mix the panko breadcrumbs with olive oil or melted butter, then sprinkle evenly over the top. Bake uncovered for 20-25 minutes, until the topping is golden and bubbly. Before serving, garnish with fresh jalapeño slices for a pretty finish and extra flavor.
Can I Use Frozen Jalapeños for This Recipe?
Yes, you can use frozen jalapeños—just thaw them completely and drain any excess moisture before adding. This helps keep your mac and cheese from becoming watery.
How Can I Make This Dish Vegetarian?
Simply omit the bacon or substitute it with plant-based bacon alternatives or smoky roasted mushrooms to maintain that savory flavor without meat.
Can I Prepare Jalapeño Popper Macaroni and Cheese Ahead of Time?
Absolutely! Assemble the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake directly from the fridge—just add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if needed to keep the cheese creamy.
