Jalapeño Popper Mac and Cheese
The cheesiest jalapeño popper mac and cheese with extra creamy béchamel sauce, chunks of bacon and a crispy, breadcrumb topping. This is the mac and cheese recipe that comfort food dreams are made of. If you love the flavors of jalapeño poppers, you’ll love this Mac and cheese recipe.
Ingredients needed
If you’re not making your mac and cheese with béchamel sauce, I would strongly suggest you start. The béchamel bakes perfectly creating the creamiest baked mac and cheese. I like to flavor the sauce with a variety of strong cheeses. Mature or sharp cheddar cheese is my go-to.
- Butter. I always use salted butter but unsalted butter can be substituted.
- Flour.
- Milk. Whole milk/full cream milk.
- Cream. Heavy cream/Whipping cream. Half and half can also be used.
- Cream cheese.
- Mozzarella cheese.
- Cheddar cheese. Gruyere, Jack cheese, Havarti or Raclette can also be used.
- Salt and black pepper.
- Pasta. Use any short pasta shape of your choice. Macaroni, penne, elbow macaroni, shells, etc.
- Fresh breadcrumbs. Panko breadcrumbs or dried can also be used.
- Dried oregano.
- Fresh jalapeños.
- Bacon.
How to make jalapeño popper mac and cheese
- Make the cheese sauce: Start by making a roux. Melt the butter in a saucepan then stir in the flour. Cook for 2 minutes, stirring, then whisk in the milk and cream. Allow to simmer over low heat, stirring regularly, for 8-10 minutes until the sauce is thick and smooth. Stir in the cheeses and season with salt and pepper. Remove from the heat. While the sauce is cooking, bring a large pot of water to a boil then cook the pasta until al dente and drain.
- Make the breadcrumb topping: Combine the breadcrumbs with the oregano and season with salt and pepper. Add a small handful of grated cheese.
- Assemble: Stir the cooked pasta through the cheese sauce then add the jalapenos and crispy bacon. Transfer to a baking dish then top with the bread crumbs and jalapeño slices (optional).
- Bake: Place in the oven and allow to bake for 15-20 minutes until golden and bubbling. Remove from the oven and allow to cool for 5 minutes then serve.
Can I make this ahead?
Mac and cheese is a great prep-ahead dinner recipe. Prepare the recipe until right before baking then cover with foil and keep in the fridge overnight or freezer for up to 3 months before baking. If freezing, I would recommend assembling the mac and cheese in a foil container and wrapping well with foil and plastic wrap. Once baked, any leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave before serving.
Mac and cheese recipes
Ingredients
- ½ cup butter
- ½ cup flour
- 1-2 cups milk
- 1 cup cream
- ½ cup cream cheese room temperature
- 1 cup grated mozzarella cheese
- 1 cup grated cheddar cheese
- salt and pepper to taste
For the breadcrumbs
- 1 cup fresh breadcrumbs
- 2 tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- ½ cup grated cheese
For the Mac and cheese
- 500 g (1lb) cooked pasta
- 1-2 jalapeños finely chopped
- 8 strips streaky bacon cooked and roughly chopped
Instructions
- Melt the butter in a saucepan then stir in the flour.
- Cook for 2 minutes, stirring, then pour in the milk and cream.
- Allow to simmer over low heat, stirring regularly, for a 8-10 minutes until the sauce is thick and smooth.
- Stir in the cheeses and season with salt and pepper.
- Combine the breadcrumbs with the oregano and season with salt and pepper. Add a small handful of grated cheese.
- Stir the cooked pasta through the cheese sauce then add the jalapeños and crispy bacon. Transfer to a baking dish then top with the breadcrumbs.
- Place in the oven and allow to bake for 15-20 minutes until golden and bubbling.
- Remove from the oven and allow to cool for 5 minutes then serve.
Hi there
Going to try this on the weekend. Just wanted to find out about the jalapeños. Are they fresh jalapeño chillies or the ones in a jar from woolies?
Thanks..
I used fresh (also available from most supermarkets) but you can use jarred.