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Baked Jalapeño Popper Mac and Cheese

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This baked jalapeño popper mac and cheese combines creamy, cheesy pasta with the spicy kick of fresh jalapeños and a crispy, buttery breadcrumb topping. It’s the ultimate comfort food, perfect for weeknight dinners, potlucks, or any time you crave something indulgent and satisfying.

Ingredients

Scale
  • 1 pound elbow macaroni or small shells
  • 8 ounces cream cheese, room temperature
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 2 cups whole or 2% milk
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3–4 medium fresh jalapeños, seeded and diced (plus extra slices for garnish, optional)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 1 cup panko breadcrumbs
  • 1/2 cup parmesan cheese, grated
  • 2 tablespoons unsalted butter, melted
  • 4 slices cooked bacon, crumbled (optional)
  • Green onions or fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Bring a large pot of salted water to a boil. Add the macaroni and cook for 1-2 minutes less than package instructions (about 7-8 minutes), until just shy of al dente. Drain and set aside.
  3. In a medium saucepan, melt 4 tablespoons butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1 minute until golden and bubbling.
  4. Slowly add the milk, whisking constantly to avoid lumps. Cook for 3-4 minutes, stirring often, until thickened and it coats the back of a spoon.
  5. Lower the heat and add the cream cheese in chunks. Stir until smooth and silky.
  6. Add the shredded cheddar and Monterey Jack cheeses, garlic powder, smoked paprika, salt, and pepper. Stir until the cheese is melted and the sauce is creamy, about 2-3 minutes.
  7. Fold in the diced jalapeños. Taste and adjust seasoning as needed.
  8. Add the drained pasta to the cheese sauce and stir gently to coat all the noodles.
  9. Transfer the mixture to the prepared baking dish. Sprinkle with crumbled bacon if using.
  10. In a small bowl, combine panko breadcrumbs, grated parmesan, and melted butter. Mix until evenly coated.
  11. Sprinkle the breadcrumb mixture evenly over the mac and cheese. Top with extra jalapeño slices if desired.
  12. Bake for 20-25 minutes, or until the top is golden and bubbling at the edges. For a crispier top, broil for 1-2 minutes, watching carefully.
  13. Let cool for 5-10 minutes before serving. Garnish with green onions or parsley if desired.

Notes

For less heat, remove all jalapeño seeds or substitute with mild green chiles. Use gluten-free pasta and flour for a GF version. Shred your own cheese for the creamiest sauce. If the topping browns too quickly, tent with foil. Let the dish rest before serving for best texture. Store leftovers in the fridge for up to 3 days and reheat in the oven or microwave with a splash of milk.

Nutrition

Keywords: jalapeño popper mac and cheese, baked mac and cheese, spicy mac and cheese, comfort food, casserole, cheesy pasta, jalapeño recipe, easy dinner, potluck, game day

Find it online: https://tempotaste.com/baked-jalape-n-o-popper-mac-and-cheese-recipe-easy-creamy-comfort-dinner/