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You guys, this Jalapeรฑo Popper Mac and Cheese is downright sinful in the best way. Creamy, cheesy, spicy, and loaded with comfort food goodness! Itโ€™s easy to put together, and trust me, itโ€™s so worth it!

Overhead shot of baked jalapeรฑo popper mac and cheese.

A Reader’s Review

This was amazing! I took it to a church function and everyone loved it. It is definitely a keeper!

– Sue

How to Spice Up Your Life (and Your Dinner)

  • Jalapeรฑo Popper Love: If you are a fan of jalapeรฑo poppers then I know you will love this creamy, dreamy Mac & Cheese version.
  • Incredible Flavor: This macaroni and cheese tastes just like a jalapeรฑo popper!! Loaded up with fresh jalapeรฑo, bits of crispy bacon, and the homemade sauce is made ultra creamy by adding cream cheese! YUM!

Jalapeรฑo Popper Mac & Cheese Ingredients

Overhead shot of labeled mac and cheese ingredients.
  • Softened Cream Cheese: Be sure to use softened, cubed cream cheese so it melts quickly and blends into the sauce like a dream.
  • Cheese Substitutions: I used white cheddar for a creamy look, but feel free to swap in yellow cheddar, Monterey Jack, or pepper jack for extra kick!
  • Spice Level: I went heavier on the jalapeรฑos than in other recipes. Use less if you’re spice-sensitive, but I say go big or go home!
  • Fresh Ingredients vs Powdered: I used garlic and onion powder to make this easy, but feel free to sautรฉ 3 tsp minced garlic and ยผ cup minced onion with the jalapeรฑos if you want to use fresh!
Overhead shot of labeled crunchy topping ingredients.

How to Make Jalapeรฑo Popper Mac & Cheese

Jalapeรฑo Popper Mac and Cheese isnโ€™t a 30-minute meal, but itโ€™s still totally doable. The steps are simple, the ingredients are easy, so you can clean up, wrangle the kids, or just catch your breath while it bakes.

  1. Cook Pasta and Prep: Bring a large pot of water to a boil and cook the pasta according to the package directions until al dente. Drain and set aside. Preheat the oven to 400 degrees Fahrenheit and spray a 9×16-inch baking dish with non-stick cooking spray. 
  2. Cook Jalapeรฑos: In the same large pot used for the pasta, heat the butter over medium-high heat. Add the diced jalapeรฑos and cook for 3 minutes, stirring frequently. 
  3. Add Flour, Milk & Cream: Whisk the flour into the butter and jalapeรฑos. It should create a thick paste. Slowly whisk in the whole milk and heavy whipping cream until smooth and incorporated. Bring to a gentle boil, then reduce the heat to low, and simmer.
  4. Melt Cheeses: Add the cream cheese and cheddar cheese and stir, simmering until melted and incorporated. Stir in the cooked bacon, salt, pepper, garlic powder, and onion powder.
  5. Combine with Pasta: Add the cooked pasta back to the pot and stir to coat well in the sauce. Pour the macaroni and cheese mixture into the prepared baking dish. 
  6. Make Topping and Bake: In a medium bowl, mix panko breadcrumbs and melted butter until the crumbs are evenly coated.ย  Spread the cheese over the macaroni in the baking dish, followed by the panko mixture. Finally, add the diced jalapeรฑo and cooked bacon.ย  Bake the dish for 10-15 minutes until the top is melted and golden brown. Remove from the oven and let cool for a few minutes before serving.

How to Store and Reheat Leftovers

  • In the Fridge: Store jalapeรฑo popper mac and cheese in an airtight container in the fridge for up to 5 days.
  • In the Freezer: Store in the freezer in portion sizes for easier re-heating for up to 3 months. When reheating, set the portion in the fridge overnight to thaw, then microwave, bake, or heat on the stove.
  • Reheating: Reheat in the microwave or on the stove over medium heat, stirring frequently.ย 
Side shot of someone taking a scoop of jalapeno mac and cheese out of the baking dish.

More Jalapeรฑo Popper-Inspired Recipes

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Jalapeno Popper Macaroni and Cheese

5 from 1 vote
By: Alyssa Rivers
My Jalapeรฑo Popper Mac and Cheese brings the heat with bold jalapeรฑo flavor, rich creaminess, and a crunchy golden topping.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8 people

Ingredients 

Mac and Cheese

Topping

  • 1 cup panko breadcrumbs
  • 1 tablespoon melted butter
  • 1 cup shredded white cheddar cheese
  • 1 de-seeded and sliced jalapeรฑo
  • ยฝ cup cooked diced bacon

Instructions 

  • Bring a large pot of water to a boil and cook the 16 ounces uncooked elbow macaroni according to the package directions until al dente. Drain and set aside.
  • Preheat the oven to 400 degrees Fahrenheit and spray a 9×16-inch baking dish with non-stick cooking spray.
  • In the same large pot used for the pasta, heat the ยผ cup unsalted butter over medium-high heat. Add the 4 de-seeded and diced jalapeรฑoss and cook for 3 minutes, stirring frequently.
  • Whisk the ยผ cup all-purpose flour into the butter and jalapeรฑos, it should create a thick paste. Slowly whisk in the 3 cups whole milk and 2 cups heavy whipping cream until smooth and incorporated. Bring to a gentle boil, reduce the heat to low, and simmer.
  • Add the 4 ounces softened cubed cream cheese and 2 cups white cheddar cheese and stir, simmering until melted and incorporated. Stir in the 1 cup cooked and diced bacon, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, and ยฝ teaspoon onion powder.
  • Add the cooked pasta back to the pot and stir to coat well in the sauce. Pour the macaroni and cheese mixture into the prepared baking dish.
  • In a medium bowl, mix the 1 cup panko breadcrumbs and 1 tablespoon melted butter until the crumbs are evenly coated in the butter.
  • Spread the 1 cup shredded white cheddar cheese over the macaroni in the baking dish, followed by the panko mixture, and then finally the 1 de-seeded and sliced jalapeรฑo and ยฝ cup cooked diced bacon.
  • Bake the dish for 10-15 minutes until the top is melted and golden brown. Remove from the oven and let cool for a few minutes before serving.

Notes

Updated April 24, 2025

Nutrition

Calories: 987kcalCarbohydrates: 60gProtein: 30gFat: 70gSaturated Fat: 37gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 183mgSodium: 1028mgPotassium: 511mgFiber: 3gSugar: 9gVitamin A: 1971IUVitamin C: 11mgCalcium: 499mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

 

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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4 Comments

    1. I haven’t tried it, but you could freeze it in an airtight container and then, when you’re ready to eat it, thaw it overnight in the fridge. Bake as directed on the recipe card once it’s thawed!

  1. Amazing! This recipe stopped me mid-scroll on your blog. Why didn’t someone think of this recipe sooner? It’s a perfect blend of cheesiness + spiciness! Quick question though – how does removing the bacon affect the taste? Just wondering as vegetarians may prefer that option ๐Ÿ™‚