# Jalapeño Popper Mac and Cheese > For jalapeño popper mac and cheese, boil 450 g (1 lb) pasta 2 minutes short of al dente. Crisp 8 bacon slices, soften 4 diced jalapeños in the fat, then make a sauce with flour and 950 ml milk. Melt in 225 g cream cheese, 225 g cheddar and 115 g Monterey Jack, fold in the pasta and bacon, top with panko and bake at 190°C (375°F) for 20 minutes. Source: https://savourrecipes.com/recipe/jalapeno-popper-mac-and-cheese Author: Luca Ferraro | Published: Oct 25, 2026 Categories: Mac and Cheese Recipes, American Recipes Collections: Casserole Recipes, Pasta Recipes, Freezer Meals Tags: High Protein, Comfort Food, Make Ahead, Casserole, Pasta, Freezer Friendly Jalapeño popper mac and cheese turns the favourite party snack into a baked pasta dish. Cream cheese gives the sauce the same tangy richness as a popper filling, the diced jalapeños are softened in bacon fat so their heat mellows, and crisp bacon goes both through the pasta and on top. A buttery panko crust stands in for the crunchy coating. ## Key facts - Prep time: 20 mins - Cook time: 45 mins - Rest: 5 mins - Total time: 1 hr 10 mins - Yield: 8 servings - Difficulty: Easy - Cuisine: American - Method: Baking - Calories: 730 per serving ## Ingredients ### Pasta - 450 g cavatappi or elbow macaroni, 1 lb ### Bacon and jalapeños - 8 slices bacon, about 225 g, chopped - 4 jalapeños, about 150 g, seeded and finely diced - 2 cloves garlic, minced ### Cheese sauce - 2 tbsp butter, about 28 g - 40 g all-purpose flour, 1/3 cup; also called plain flour - 950 ml whole milk, 4 cups, warmed - 225 g cream cheese, 8 oz, softened and cubed - 225 g sharp cheddar, about 2 1/4 cups, freshly shredded - 115 g Monterey Jack or pepper Jack, about 1 cup, freshly shredded - 1/2 tsp smoked paprika - 3/4 tsp salt, or to taste ### Topping - 45 g panko breadcrumbs, 3/4 cup - 2 tbsp butter, melted - 1 jalapeño, thinly sliced into rings ## Equipment - 23 x 33 cm (9 x 13 inch) baking dish - Large pot - Colander - Dutch oven or large saucepan - Whisk - Box grater ## Instructions 1. **Get ready.** Heat the oven to 190°C (375°F) and butter a 23 x 33 cm (9 x 13 inch) baking dish. Cook the pasta in a large pot of well-salted boiling water for 2 minutes less than the package time, drain and set aside. 2. **Crisp the bacon.** Cook the bacon in a Dutch oven over medium heat for 8-10 minutes, stirring often, until crisp. Lift it out with a slotted spoon onto paper towels. Pour off all but about 2 tbsp of the fat. 3. **Soften the jalapeños.** Add the diced jalapeños to the bacon fat and cook over medium heat for 3-4 minutes, until soft. Stir in the garlic for 30 seconds. 4. **Make the sauce.** Add the butter and, once melted, whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk and simmer for 5-7 minutes, whisking often, until it coats a spoon. Lower the heat and whisk in the cream cheese until smooth. Take the pot off the heat and stir in the cheddar, Monterey Jack, paprika and salt a handful at a time until melted. 5. **Combine and top.** Fold in the pasta and two-thirds of the bacon, then spread it in the baking dish. Mix the panko with the melted butter and scatter it over the top with the remaining bacon and the jalapeño rings. 6. **Bake.** Bake for 20 minutes, until bubbling at the edges and golden on top. Let it rest for 5 minutes before serving. ## Tips - Wear gloves or wash your hands well after cutting jalapeños, and keep your hands away from your eyes. - Jalapeños vary a lot in heat. Taste a sliver before you start, and leave in some seeds and ribs if you want more kick. - Soften the cream cheese and cut it into cubes so it melts into the sauce without lumps. ## Variations - Vegetarian: skip the bacon, soften the jalapeños in 2 tbsp butter and add an extra 1/2 tsp smoked paprika for a smoky flavour. - Swap the panko for crushed tortilla chips or butter crackers. - Fold in 300 g (2 cups) shredded cooked chicken with the pasta for a heartier dish. ## Storage - Fridge: Refrigerate in an airtight container or the covered dish for up to 4 days. - Freezer: Freeze in portions, or the assembled dish before baking without the topping, for up to 3 months. Thaw overnight in the fridge. - Reheat: Reheat portions in the microwave with a splash of milk, or covered in a 180°C (350°F) oven for 20-25 minutes, until hot to 74°C (165°F). ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 730 | 28 g | 60 g | 42 g | ## Frequently asked questions ### How spicy is jalapeño popper mac and cheese? It's mild to medium. Seeding the jalapeños and cooking them in bacon fat takes the edge off, and the cream cheese and cheddar soften the heat further. For more heat, leave in the seeds and ribs or use pepper Jack cheese. ### Can I use pickled jalapeños? Yes. Use about 1/2 cup drained, chopped pickled jalapeños and stir them in with the pasta instead of sautéing them. They add a tangy, vinegary bite, so taste before adding the full amount of salt. ### Why is there cream cheese in jalapeño popper mac and cheese? Cream cheese is the main ingredient in a jalapeño popper filling, so it gives the sauce that same tangy, rich flavour. It also makes the sauce extra creamy and helps keep it smooth in the oven. ### Can I make jalapeño popper mac and cheese without bacon? Yes. Cook the jalapeños in 2 tbsp butter instead of bacon fat and add an extra 1/2 tsp smoked paprika for a smoky flavour. The rest of the recipe stays the same. ### Can I make it ahead? Yes. Assemble it without the panko, cover and refrigerate for up to 1 day. Add the topping and bake from cold for 30-35 minutes, until bubbling and hot to 74°C (165°F) in the centre. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.