This creamy baked jalapeno popper mac and cheese is loaded with a rich blend of 3 cheeses, spicy jalapenos, and crumbled bacon then finished off with buttery crisp panko topping.
Why this recipe works
I think it’s obvious what the spicy little secret is behind jalapeno popper mac and cheese, but you’ll have to try it yourself to get the full experience. The sauce is made from a base of cream cheese, extra sharp cheddar cheese, and mozzarella. That cheesy creamy sauce hugs every crevice of those cavatappi noodles like it was the job it was born to do. And don’t worry, there’s even more flavor from some spices, seasonings, and Dijon added in. We don’t skimp on that around here!
Jalapeno poppers have a chokehold on this household. We try them at just about every restaurant we go to and you can guarantee they make an appearance at every party we host. It’s high time we had a creamy baked mac and cheese version of one of our favorite finger foods.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
JALAPENOS – You will need ¾ cup of jalapenos, which is about 3 large or 4 medium jalapenos. If you want to take it easy on the spice then I would suggest removing both the pith and the seeds. If you want it to have more of a kick, then leave the pith intact and only remove the seeds.
CHEESE – I highly suggest shredding your own cheese straight from the block. Prepackaged shredded cheeses contain anti-caking agents, which can prevent them from melting smoothly and can sometimes cause the sauce to be grainy.
How to Make Jalapeno Popper Mac and Cheese
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350° and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta until not quite al dente (about 1-2 minutes less than the back of the box suggests). Drain the pasta and set it aside.
- In a large pot, melt the butter over medium heat and add the chopped jalapenos. Cook until fragrant.
- Stir in the Dijon, granulated onion, garlic powder, and smoked paprika.
- Add the flour and cook for 1-2 minutes until golden.
- Whisk ¼ cup evaporated milk into the flour mixture until smooth (it will be quite thick). Slowly add the remaining evaporated milk ¼ cup at a time until combined.
- Add the whole milk and stir until combined.
- Add the cream cheese one cube at a time, whisking until melted before adding the next.
- Remove from the heat and add the cheddar and mozzarella cheese, stirring until melted and the mixture is smooth.
- Add all but 3 tablespoons of the crumbled bacon, reserving the remainder for the topping.
- Add the cooked pasta to the pot, stirring it into the cheese sauce until coated. If the sauce seems too thick, stir in a little milk (1 or 2 tablespoons at a time).
- Transfer the mac and cheese to the prepared baking dish and season with salt and pepper to taste.
- In a small bowl, melt the butter and add the panko and Parmesan cheese, garlic powder, salt, and pepper to taste. Stir until the panko is coated.
- Sprinkle the panko over the mac and cheese and bake uncovered for 15-20 minutes, or until the sauce is bubbling and the panko crust is golden.
- Garnish with remaining crumbled bacon, parsley, and jalapeno slices (if desired).
Frequently Asked Questions & Expert Tips
Store cooled leftover jalapeno popper mac and cheese in an air-tight container kept in the refrigerator for up to 4 days.
To keep your mac and cheese moist, add a splash of milk to the dish and reheat it in a 350F oven for 20-30 minutes or until warmed through.
Yes, you can make it the day before. However, mac and cheese is always best when made fresh. The longer the noodles sit, the more they absorb the surrounding liquid. If you do make it ahead of time, combine all ingredients in the baking dish then cover and refrigerate. Wait to sprinkle on the panko topping until just before baking. Let the dish sit at room temperature for 15-20 minutes before placing it in the oven. (It might need about 5 extra minutes of baking time.)
No, you can easily omit the panko breadcrumb topping if preferred!
Serving Suggestions
Serve your jalapeno popper mac and cheese alongside grilled chicken, burgers, ribs, and corn on the cob to name a few. I think the real question is, what can’t you serve mac and cheese with?
Optionally garnish with crumbled bacon, chopped fresh parsley, and extra sliced jalapenos.
More Related Recipes
- Jalapeno Popper Dip
- Air Fryer Jalapeno Poppers
- Crockpot Macaroni and Cheese
- Crockpot Jalapeno Popper Dip
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Jalapeno Popper Mac and Cheese
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 16 ounces cavatappi pasta
- ¼ cup unsalted butter 57g
- ¾ cup finely chopped jalapenos seeds and ribs removed, see note below. 75g
- 3 teaspoons Dijon mustard
- 2 teaspoons granulated onion
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 3 Tablespoons all purpose flour
- 12 ounces evaporated milk 355mL, 1 can
- 1 cup whole milk 227mL. plus extra for thinning sauce if needed
- 4 ounces cream cheese brick-style, cubed. 113g
- 3 cups shredded extra sharp cheddar cheese 339g
- 1 cup shredded mozzarella 113g
- 12 ounce package of bacon cooked and crumbled. divided
- salt and black pepper to taste
Panko Topping
- 3 Tablespoons unsalted butter 42g
- 1 cup panko breadcrumbs 50g
- ½ cup freshly grated parmesan cheese 50g
- ¼ teaspoon garlic powder
- salt and black pepper to taste
Things You’ll Need
Before You Begin
- I highly suggest shredding your own cheese straight from the block. Prepackaged shredded cheeses contain anti-caking agents which can prevent them from melting smoothly and can sometimes cause the sauce to be grainy.
- You will need ¾ cup of jalapenos, which is about 3 large or 4 medium jalapenos. If you want to take it easy on the spice then I would suggest removing both the pith and the seeds. If you want it to have more of a kick, then leave the pith intact and only remove the seeds.
- If you don’t have granulated onion, substitute it with 1 teaspoon onion powder.
Instructions
- Preheat the oven to 350° and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta until not quite al dente (about 1-2 minutes less than the back of the box suggests). Drain the pasta and set it aside.16 ounces cavatappi pasta
- In a large pot, melt the butter over medium heat and add the chopped jalapenos. Cook until fragrant.1/4 cup unsalted butter, 3/4 cup finely chopped jalapenos
- Stir in the Dijon, granulated onion, garlic powder, and smoked paprika.3 teaspoons Dijon mustard, 2 teaspoons granulated onion, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika
- Add the flour and cook for 1-2 minutes until golden.3 Tablespoons all purpose flour
- Whisk ¼ cup evaporated milk into the flour mixture until smooth (it will be quite thick). Slowly add the remaining evaporated milk ¼ cup at a time until combined.12 ounces evaporated milk
- Add the whole milk and stir until combined.1 cup whole milk
- Add the cream cheese one cube at a time, whisking until melted before adding the next.4 ounces cream cheese
- Remove from the heat and add the cheddar and mozzarella cheese, stirring until melted and the mixture is smooth.3 cups shredded extra sharp cheddar cheese, 1 cup shredded mozzarella
- Add all but 3 tablespoons of the crumbled bacon, reserving the remainder for the topping.
- Add the cooked pasta to the pot, stirring it into the cheese sauce until coated. If the sauce seems too thick, stir in a little milk (1 or 2 tablespoons at a time).
- Transfer the mac and cheese to the prepared baking dish and season with salt and pepper to taste.
- In a small bowl, melt the butter and add the panko and Parmesan cheese, garlic powder, salt, and pepper to taste. Stir until the panko is coated.3 Tablespoons unsalted butter, 1 cup panko breadcrumbs, 1/2 cup freshly grated parmesan cheese, 1/4 teaspoon garlic powder, salt and black pepper
- Sprinkle the panko over the mac and cheese and bake uncovered for 15-20 minutes, or until the sauce is bubbling and the panko crust is golden.
- Garnish with remaining crumbled bacon, parsley, and jalapeno slices (if desired).
Expert Tips & FAQs
- Store cooled leftover jalapeno popper mac and cheese in an air-tight container kept in the refrigerator for up to 4 days. To keep your mac and cheese moist when reheating, add a splash of milk to the dish and reheat it in a 350F oven for 20-30 minutes or until warmed through.
Nutrition
Kristen Rittmer
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