Description
A creamy, spicy twist on classic mac and cheese featuring jalapeños, sharp cheddar, mozzarella, and a crunchy bacon-panko topping baked to golden perfection. This Jalapeño Popper Mac and Cheese balances rich cheeses, smoky bacon, and a subtle heat that makes it an irresistible comfort food for any gathering.
Ingredients
Scale
Pasta
- 16 oz elbow macaroni cooked (or other tubular pasta)
Sauce
- 1 tbsp extra virgin olive oil
- 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 thoroughly to prevent sticking.
- Cook Pasta: Boil the elbow macaroni or your chosen tubular pasta until almost al dente, usually 1-2 minutes less than package instructions. Drain and set it aside to cool slightly.
- Prepare Cheese Sauce Base: In a large pan, melt the unsalted butter over medium heat. Add diced jalapeños and sauté until they soften and release their aroma. Then whisk in the all-purpose flour to form a roux, cooking for another 1-2 minutes while whisking constantly to prevent lumps.
- Add Liquids and Cheese: Gradually pour in the whole milk and heavy whipping cream while continuously whisking to form a smooth sauce. Once the sauce thickens, stir in the cream cheese cubes until melted and smooth. Add the TABASCO® Sauce, shredded sharp cheddar, and mozzarella cheeses, whisking until all cheeses melt fully and the sauce is creamy.
- Combine Pasta and Sauce: Stir the cooked pasta into the cheese sauce until every piece is well coated with the rich cheese mixture.
- Prepare Topping: In a separate bowl, combine the panko crumbs, melted butter, Parmesan cheese, and smoked paprika. Mix thoroughly to create a flavorful crunchy topping.
- Layer and Assemble: Pour half of the mac and cheese mixture into the greased baking dish. Sprinkle half of the shredded cheese and half of the crumbled cooked bacon evenly over the pasta. Top with the remaining mac and cheese, then the remaining cheese and bacon.
- Add Crunchy Topping: Evenly spread the prepared panko topping over the layered macaroni and cheese and bacon.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the topping is golden brown and bubbly around the edges.
- Serve: Remove from oven, optionally garnish with additional bacon crumbles and sliced jalapeños for extra heat and flavor, and serve hot for a comforting, spicy mac and cheese experience.
Notes
- For less heat, reduce the number of jalapeños or leave some seeds intact.
- You can substitute the elbow macaroni with cavatappi or rigatoni for a different texture.
- Make sure not to overcook the pasta to avoid mushiness after baking.
- Cook the bacon crisp for better texture contrast.
- Tabasco sauce adds a subtle vinegar tang; adjust quantity to taste.
- This dish can be prepared a day ahead; store covered in the refrigerator and bake fresh before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
