Looking to spice up your comfort food game? This Jalapeño Popper Mac and Cheese is the perfect fusion of creamy, cheesy pasta and the bold, smoky heat of jalapeño poppers. It’s rich, flavorful, and topped with a crispy bacon-parmesan panko crust that brings everything together. Whether you’re hosting game night, prepping for a potluck, or just craving something indulgent with a kick, this dish checks all the boxes.
Why You’ll Love This Recipe
- Creamy cheese sauce with just the right amount of heat
- Crunchy, golden topping with bacon and parmesan
- Simple, pantry-friendly ingredients
- Crowd-pleasing comfort food with a twist
- Easy to prep ahead for gatherings or weeknight dinners
Ingredients
You’ll need just a few simple ingredients to bring this dish together:
For the mac and cheese:
- 8 oz. rigatoni pasta
- ¼ cup butter
- 1 small onion, chopped (½ cup)
- 3 to 5 medium jalapeños, seeded and minced (plus slices for garnish)
- 2 garlic cloves, minced (about 2 teaspoons)
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 2 cups shredded mild cheddar cheese
- 2 oz. cream cheese, cubed
For the topping:
- ⅓ cup seasoned panko bread crumbs
- 3 slices bacon, crisp-cooked and crumbled
- 2 tablespoons grated Parmesan cheese
- Sliced jalapeños (for garnish)
Instructions
Prep the Oven and Pasta
- Preheat your oven to 350°F.
- Lightly grease a 1½-quart (11 x 9) baking dish and set aside.
- In a large pot, bring salted water to a boil and cook the pasta according to package directions. Drain and set aside.
Make the Cheese Sauce
- In a large saucepan over medium heat, melt the butter.
- Add the chopped onion and minced jalapeños. Cook, stirring occasionally, until softened (about 3 to 5 minutes).
- Stir in the garlic and cook for 1 more minute until fragrant.
- Add the flour and cook, stirring constantly, until it turns golden (1 to 2 minutes).
- Gradually whisk in the milk. Continue stirring until the mixture thickens (about 3 minutes). Reduce the heat to low.
Add Seasonings and Cheese
- Stir in the garlic powder, seasoned salt, black pepper, and Worcestershire sauce.
- Slowly add the shredded mild cheddar, stirring until completely melted.
- Add the cream cheese cubes and stir until smooth and fully combined. This should take about 5 minutes total.
Assemble the Dish
- Add the drained pasta to the cheese sauce and stir until evenly coated.
- Pour the mac and cheese mixture into the prepared baking dish.
Add the Topping
- In a small bowl, combine the panko bread crumbs, crumbled bacon, and grated Parmesan.
- Sprinkle the mixture evenly over the mac and cheese.
- Garnish with additional sliced jalapeños for a pop of color and flavor.
Bake
- Bake uncovered for 30 to 40 minutes, or until the top is golden and the sauce is bubbling.
- Remove from the oven and let the dish rest for 10 minutes before serving.
Tips for Success
- Adjust the spice level to your preference. Use fewer jalapeños for a milder version or leave in some seeds for more heat.
- Use block cheese and shred it yourself for the best melt and texture. Pre-shredded cheese can contain anti-caking agents that affect the sauce.
- Rigatoni is great because the sauce clings to the ridges, but feel free to use elbow macaroni, cavatappi, or penne.
- Crisp up the topping under the broiler for the last 2 minutes of baking if you like an extra crunchy finish.
- Double the batch for a larger crowd and bake it in a 9×13-inch dish.
Variations
Want to customize this dish to suit your taste or what you have on hand? Try one of these variations:
- Substitute pepper jack or sharp cheddar for a different flavor profile
- Add rotisserie chicken or shredded pulled pork for a heartier version
- Mix in sautéed mushrooms or roasted red peppers for extra veggies
- Replace bacon with turkey bacon or crispy pancetta
- Use crushed crackers instead of panko for a different crunch
- Add a dash of hot sauce or smoked paprika to the sauce for deeper flavor
- Stir in cooked chorizo or andouille sausage for a Cajun-style twist
- Top with crushed tortilla chips before baking for a Tex-Mex feel
- Make it vegetarian by skipping the bacon and using veggie-based Worcestershire
- Swap cream cheese for mascarpone for a milder, ultra-creamy finish
What to Serve with Jalapeño Popper Mac and Cheese
This dish can stand on its own but also pairs well with:
- Grilled or baked chicken
- BBQ ribs or pulled pork
- Roasted vegetables or green beans
- Cornbread or garlic toast
- A crisp green salad
- Fried catfish or blackened shrimp
- Sautéed greens like spinach or collards
- Deviled eggs or pickled veggies
- Coleslaw for a cool, crunchy contrast
- Sweet tea or lemonade to balance the heat
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 350°F until warmed through or microwave in short intervals.
- Add a splash of milk before reheating to help loosen the sauce.
- Not ideal for freezing due to the creamy sauce, but you can freeze it before baking. Wrap tightly and bake from frozen, adding extra time.
Serving Ideas for Gatherings
- For a party or potluck: Double or triple the recipe and bake it in a larger dish.
- For a cookout or BBQ: Serve as a cheesy side with grilled meats.
- For a weeknight meal: Pair with a simple salad or steamed veggies.
- As a main dish: Top individual servings with extra bacon or jalapeños.
Make Ahead Tips
- You can assemble the mac and cheese (without the topping) up to 1 day ahead and refrigerate.
- When ready to bake, let it sit at room temperature for 20 minutes, then add the topping and bake as directed.
- Great option for meal prepping — prep on Sunday and bake when ready.
Jalapeño Popper Mac and Cheese
Creamy, cheesy macaroni loaded with spicy jalapeños and crispy, savory topping for a flavor-packed twist. Perfect as a hearty side dish or indulgent main that everyone will love.
Ingredients
- For the mac and cheese:
- 8 oz. rigatoni pasta
- ¼ cup butter
- 1 small onion chopped (½ cup)
- 3 to 5 jalapeños seeded and minced (plus extra slices for garnish)
- 2 garlic cloves minced (2 tsp.)
- 2 Tbsp. all-purpose flour
- 2 cups whole milk
- 1 tsp. garlic powder
- 1 tsp. seasoned salt
- 1 tsp. black pepper
- 1 tsp. Worcestershire sauce
- 2 cups shredded mild cheddar cheese
- 2 oz. cream cheese cubed
- For the topping:
- ⅓ cup seasoned panko bread crumbs
- 3 slices bacon cooked and crumbled
- 2 Tbsp. grated Parmesan cheese
- Sliced jalapeños for garnish
Instructions
- Preheat oven to 350°F.
- Grease a 1½-quart or 11 x 9 baking dish.
- Boil salted water, cook pasta according to package directions, then drain.
- Melt butter in a large saucepan over medium heat.
- Add onion and minced jalapeños; cook for 3–5 minutes until softened.
- Stir in garlic; cook 1 minute.
- Add flour and stir constantly for 1–2 minutes until golden.
- Slowly whisk in milk; cook until thickened (about 3 minutes). Reduce heat to low.
- Stir in garlic powder, seasoned salt, black pepper, and Worcestershire sauce.
- Gradually add cheddar, stirring until melted.
- Add cream cheese and stir until smooth (about 5 minutes total).
- Mix cooked pasta with cheese sauce until well coated.
- Transfer mixture to prepared baking dish.
- In a bowl, mix panko, bacon, and Parmesan.
- Sprinkle over mac and cheese.
- Garnish with sliced jalapeños.
- Bake uncovered for 30–40 minutes, until bubbly and golden.
- Let rest 10 minutes before serving.
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