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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