Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 8
Simple yet incredibly delicious Baked jalapeno Popper Mac and Cheese that’s bursting with bold flavours. It’s another one of my favourites that’s for keeps!
Ingredients
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4 tablespoons unsalted butter
8 slices cooked and crumbled bacon, divided
1 teaspoon olive oil
1 box (16 ounces) dried short cut pasta (cavatappi, elbow, rotini, penne, etc)
1/3 c. diced yellow onion
2-3 fresh jalapeños, seeds and ribs removed, diced
3 cloves garlic, minced
1/4 c. all-purpose flour
1 c. whole milk
2 c. heavy cream (or half and a half)
4 ounces cream cheese, softened to room temperature (and cubed)
2 c. shredded or diced white American cheese, divided (white cheddar can also be used)
1/2 teaspoon ground cumin
1/2 c. panko breadcrumbs
2 c. shredded mozzarella cheese, divided
1 teaspoon kosher salt
1/2 teaspoon black pepper
How to make Baked Jalapeño Popper Mac and Cheese
Step 1: Heat 1 tsp of olive oil in a small saucepan over medium heat. Once the oil is hot, add the panko to the pan and stir until coated in oil and beginning to brown. Set aside once done.
Step 2: Prepare the oven. Preheat it to 350 degrees F. Lightly grease a 9×13-inch or 3-quart baking dish.
Step 3: Cook the pasta in a large stockpot of boiling water a minute shy of al dente. Drain when done, then drizzle with olive oil. Toss to keep the pasta from sticking.
Step 4: To a large saucepan, melt the butter over medium heat. Add the jalapenos and onion to the melted butter and cook for about 2 minutes. Then, add the garlic and continue to cook for another minute, stirring frequently.
Step 5: To the pan, stir in the flour and cook for a minute or two to remove the raw flour taste. Now, pour in the heavy cream and milk. Stir well to make sure the lumps from the flour mixture are gone. Continue to cook for a few minutes more until the mixture has thickened, stirring occasionally.
Step 6: Add the cream cheese and stir until it has melted. Add most of the mozzarella, then white American cheese. Whisk well until completely melted. Stir in the salt, pepper, and cumin. You can add a splash of milk to the sauce if it gets too thick. Stir well.
Step 7: Add the cooked pasta to a large mixing bowl along with the cheese sauce, and most of the bacon. Stir well, then pour into the prepared baking dish and add the rest of the mozzarella, white American cheeses, and the remaining bacon on top. Lastly, sprinkle with toasted panko.
Step 8: Place the baking dish into the prepared oven and bake the mac & cheese for about 15 minutes, uncovered.
Step 9: Remove from the oven when done. Garnish with more sliced jalapenos and cilantro or parsley. Serve the mac&cheese hot. Enjoy!
Tips:
Double the sauce for an ultra-creamy version.
Ingredients
- 4 tablespoons unsalted butter
- 8 slices cooked and crumbled bacon, divided
- 1 teaspoon olive oil
- 1 box (16 ounces) dried short cut pasta (cavatappi, elbow, rotini, penne, etc)
- 1/3 c. diced yellow onion
- 2-3 fresh jalapeños, seeds and ribs removed, diced
- 3 cloves garlic, minced
- 1/4 c. all-purpose flour
- 1 c. whole milk
- 2 c. heavy cream (or half and a half)
- 4 ounces cream cheese, softened to room temperature (and cubed)
- 2 c. shredded or diced white American cheese, divided (white cheddar can also be used)
- 1/2 teaspoon ground cumin
- 1/2 c. panko breadcrumbs
- 2 c. shredded mozzarella cheese, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
Step 1: Heat 1 tsp of olive oil in a small saucepan over medium heat. Once the oil is hot, add the panko to the pan and stir until coated in oil and beginning to brown. Set aside once done.
Step 2: Prepare the oven. Preheat it to 350 degrees F. Lightly grease a 9x13-inch or 3-quart baking dish.
Step 3: Cook the pasta in a large stockpot of boiling water a minute shy of al dente. Drain when done, then drizzle with olive oil. Toss to keep the pasta from sticking.
Step 4: To a large saucepan, melt the butter over medium heat. Add the jalapenos and onion to the melted butter and cook for about 2 minutes. Then, add the garlic and continue to cook for another minute, stirring frequently.
Step 5: To the pan, stir in the flour and cook for a minute or two to remove the raw flour taste. Now, pour in the heavy cream and milk. Stir well to make sure the lumps from the flour mixture are gone. Continue to cook for a few minutes more until the mixture has thickened, stirring occasionally.
Step 6: Add the cream cheese and stir until it has melted. Add most of the mozzarella, then white American cheese. Whisk well until completely melted. Stir in the salt, pepper, and cumin. You can add a splash of milk to the sauce if it gets too thick. Stir well.
Step 7: Add the cooked pasta to a large mixing bowl along with the cheese sauce, and most of the bacon. Stir well, then pour into the prepared baking dish and add the rest of the mozzarella, white American cheeses, and the remaining bacon on top. Lastly, sprinkle with toasted panko.
Step 8: Place the baking dish into the prepared oven and bake the mac & cheese for about 15 minutes, uncovered.
Step 9: Remove from the oven when done. Garnish with more sliced jalapenos and cilantro or parsley. Serve the mac&cheese hot. Enjoy!
Notes
Double the sauce for an ultra-creamy version.