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You guys, this Jalapeño Popper Mac and Cheese is downright sinful in the best way. Creamy, cheesy, spicy, and loaded with comfort food goodness! It’s easy to put together, and trust me, it’s so worth it!
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)
- Jalapeño Popper Love: If you are a fan of jalapeño poppers then I know you will love this creamy, dreamy Mac & Cheese version.
- Incredible Flavor: This macaroni and cheese tastes just like a jalapeño popper!! Loaded up with fresh jalapeño, bits of crispy bacon, and the homemade sauce is made ultra creamy by adding cream cheese! YUM!
Jalapeño Popper Mac & 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 jalapeños 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 sauté 3 tsp minced garlic and ¼ cup minced onion with the jalapeños if you want to use fresh!
How to Make Jalapeño Popper Mac & Cheese
Jalapeño Popper Mac and Cheese isn’t a 30-minute meal, but it’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.
- 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.
- Cook Jalapeños: In the same large pot used for the pasta, heat the butter over medium-high heat. Add the diced jalapeños and cook for 3 minutes, stirring frequently.
- Add Flour, Milk & Cream: Whisk the flour into the butter and jalapeños. 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.
- 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.
- 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.
- Make Topping and Bake: In a medium bowl, mix panko breadcrumbs and melted butter until the crumbs are evenly coated. Spread the cheese over the macaroni in the baking dish, followed by the panko mixture. Finally, add the diced jalapeño and cooked 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.
How to Store and Reheat Leftovers
- In the Fridge: Store jalapeño 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.
More Jalapeño Popper-Inspired Recipes
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Jalapeno Popper Macaroni and Cheese
My Jalapeño Popper Mac and Cheese brings the heat with bold jalapeño flavor, rich creaminess, and a crunchy golden topping.
Ingredients
Mac and Cheese
- 1 cup cooked and diced bacon
- 16 ounces uncooked elbow macaroni
- ¼ cup unsalted butter
- 4 de-seeded and diced jalapeños
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 cups heavy whipping cream
- 4 ounces softened cubed cream cheese
- 2 cups white cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Topping
- 1 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1 cup shredded white cheddar cheese
- 1 de-seeded and sliced jalapeño
- ½ 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 ¼ cup unsalted butter over medium-high heat. Add the 4 de-seeded and diced jalapeñoss and cook for 3 minutes, stirring frequently.
- Whisk the ¼ cup all-purpose flour into the butter and jalapeños, 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 ½ 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 jalapeño and ½ 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.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
Have you ever frozen this? What is the cooking time? Or did you thaw it first and then cook it?
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!
This was amazing! I took it to a church function and everyone loved it. It is definitely a keeper!
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 🙂