How To Make Jalapeno Popper Mac and Cheese
Cheesy and spicy, this jalapeno popper mac and cheese is a delicious twist to the classic dish. It’s made with four cheeses, bacon bits, and jalapenos.
Serves:
Ingredients
- 2tbspbutter
- 2tbspflour
- 2cupswater
- 3½cupsmilk
- 1lbshort pastacavatappi or elbow macaroni
- ¾tspsalt
- ¼tspgarlic powder
- ¼tsponion powder
- ¼tspblack pepper
- 3cupswhite cheddar cheeseshredded
- 1cupwhite American cheeseshredded or diced
- 2ozcream cheese
- 8slicesbaconcooked and crumbled
- ½cupjalapenosminced, fresh or pickled, remove seeds and veins
- 1cupPanko Breadcrumbs
- ¼cupParmesan Cheesegrated
- ¼cupbuttermelted
- 2tbspcilantrochopped
- additional bacon and jalapenosfor garnish, optional
Instructions
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Melt the butter in a large pot over medium heat. Add the flour, then whisk for about 30 seconds until combined.
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Pour in the water and whisk until smooth and just thickened.
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Add the milk and whisk until combined.
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Stir in the macaroni, salt, garlic powder, onion powder, and pepper, then bring the mixture to a simmer.
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Cook for 8 to 10 minutes, stirring occasionally, until pasta is done.
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Turn the heat to low, then stir in the cheddar, American, and cream cheeses. Keep stirring until the sauce is smooth. Stir in the jalapenos and bacon.
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Preheat the oven to 400 degrees F.
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In a medium bowl, mix together the panko breadcrumbs, parmesan cheese, and butter. Sprinkle the mixture evenly over the macaroni.
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Bake for 10 minutes or until topping is light brown. Sprinkle with cilantro and serve, garnished with additional bacon and jalapenos if desired.
Nutrition
- Calories: 760.68kcal
- Fat: 45.76g
- Saturated Fat: 23.60g
- Trans Fat: 0.97g
- Monounsaturated Fat: 13.58g
- Polyunsaturated Fat: 3.60g
- Carbohydrates: 56.46g
- Fiber: 2.31g
- Sugar: 8.09g
- Protein: 30.01g
- Cholesterol: 115.83mg
- Sodium: 794.83mg
- Calcium: 563.75mg
- Potassium: 408.99mg
- Iron: 1.20mg
- Vitamin A: 294.75µg
- Vitamin C: 6.76mg
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