If you love creamy, cheesy macaroni and cheese, this Jalapeño Popper Mac and Cheese will take that comfort-food classic to the next level. Packed with smoky bacon, tangy cream cheese, sharp cheddar and fresh jalapeños, it’s an indulgent, family-friendly dish that’s easy enough for a weeknight and impressive enough for guests.
This jalapeño mac and cheese is a simple twist on traditional homemade mac and cheese. It comes together quickly and delivers bold flavor without complicated techniques. You can easily adjust the heat by removing seeds and ribs from the peppers or by using fewer jalapeños, so it’s customizable for every palate.
Jalapeno Mac and Cheese Ingredients
This recipe builds on a classic cheese sauce with a few flavorful additions. Key ingredients include:
- Pasta – pick a shape that holds sauce well; trottle or other swirled pasta works great.
- Jalapeños – 2 is a good starting point; remove seeds and ribs to reduce heat.
- Green onions – use the whites for cooking and reserve the greens to sprinkle on top.
- Butter – unsalted lets you control the final seasoning.
- Bacon grease – a little adds deep, savory flavor to the sauce.
- Flour – to thicken the sauce when combined with butter and bacon grease.
- Bacon – cooked and crumbled; regular or low-sodium both work well.
- Cream cheese – softened to room temperature for easier incorporation.
- Sharp cheddar – the richer flavor of sharp cheddar makes this sauce sing.
⭐️ Full ingredient measurements and step-by-step instructions are available in the recipe card below.
Tips and Tricks to Make Jalapeno Mac and Cheese
Follow these steps and tips for a smooth, creamy sauce and perfectly seasoned mac and cheese.
Step 1: In a large oven-safe skillet, cook the bacon until crispy. Remove the bacon and leave about 2 tablespoons of the bacon grease in the pan.
Step 2: Over medium heat, melt the butter into the bacon grease.
Step 3: Add diced jalapeños and the white part of the green onions; cook and stir for about one minute to soften and release flavor.
Step 4: Whisk in the flour and stir until a thick paste forms.
Step 5: Gradually pour in the milk, stirring to combine and smooth out any lumps. Reduce heat to low and simmer until the sauce thickens.
Step 6: Cut the cream cheese into small pieces and stir into the warm sauce until fully melted and incorporated. Remove the pan from heat and stir in shredded cheddar until the sauce is smooth.
Step 7: Season with salt, black pepper and garlic powder. Taste and adjust seasoning—bacon can add varying amounts of salt, so adjust accordingly.
Step 8: Stir most of the cooked bacon into the cheese sauce, reserving a small amount for topping.
Step 9: Add the cooked pasta to the sauce and toss until well coated.
Step 10: Sprinkle additional shredded cheese and the reserved bacon over the top, then place the pan under the broiler for 1–2 minutes until the cheese is golden and bubbly. Finish with the sliced green parts of the green onion before serving.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave in 30-second intervals, stirring between intervals until heated through.
You can also freeze this dish for up to three months. Reheat from frozen covered with foil at 375°F for 30–45 minutes, removing the foil for the last 10 minutes so the top can brown.
What to Serve With Jalapeno Popper Mac and Cheese
This dish works as a complete meal, but it pairs well with lighter sides to balance its richness. Try serving with crusty bread, roasted or steamed vegetables like garlic butter broccoli or oven-baked asparagus, or a simple green salad.
If you enjoy family-friendly recipes like this one, follow the original author on their social channels for more simple meal ideas and recipe inspiration.
Jalapeño Popper Mac and Cheese
Equipment
- 1 Enameled Cast Iron Skillet
Ingredients
- ¾ pound bacon, cooked and crumbled
- 2 tablespoons bacon grease
- 3 tablespoons butter
- 2–3 jalapeños, seeds and ribs removed, diced
- 2 green onions, white and green separated, sliced
- 6 tablespoons flour
- 3 cups milk
- 4 ounces cream cheese
- 1 ½ cups shredded sharp cheddar, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 pound trottle (or preferred pasta)
Instructions
- Cook pasta according to package instructions.
- In a large oven-safe pan, cook bacon until crispy. Remove bacon and leave 2 tablespoons bacon grease in the pan.
- Melt butter in the pan, then add jalapeños and white part of green onions; cook 1 minute.
- Whisk in flour and stir until a thick paste forms.
- Gradually stir in milk and cook until the sauce thickens, about 2 minutes.
- Cut cream cheese into small pieces and stir into the sauce until melted and smooth.
- Remove from heat and stir in 1 ¼ cups cheddar until melted. Season with salt, pepper and garlic powder.
- Stir in all but ¼ cup of the cooked bacon.
- Add the cooked pasta to the sauce and toss to coat.
- Top with remaining bacon and cheese and broil 1–2 minutes until golden and bubbly. Sprinkle with sliced green onions to serve.
Notes
- Nutrition facts are estimates.
- You can use all butter in place of bacon grease if preferred.