Jalapeño popper mac and cheese recipe is extra creamy with loads of cheese, bacon, and jalapeno peppers. It's got just the right amount of spice to make your mouth water! This easy no-bake recipe is unforgettably good.
Jalapeño Popper Mac and Cheese Recipe
I know you guys want some of this macaroni and cheese. It's crazy good, taking all of the key ingredients of bacon wrapped jalapeño poppers and turning them into an equally wonderful mac and cheese dish.
I'm pretty crazy about jalapeño poppers - I mean, just check out my Jalapeño Poppers Recipes section as evidence - see #MikesJalapeñoObsession - I just can't help myself!
There's really no reason for me to go on and on about this, as you can see from the photo how crave-inducing it is... But I'll indulge myself just a little bit here.
This easy no-bake recipe is super cheesy and never dried out like so many baked mac and cheese recipes tend to get. Plus, it's loaded with the perfect amount of spicy jalapeños and savory bacon. Are you drooling yet?
Jalapeño Bacon Mac and Cheese Ingredients
- Pasta
- Bacon
- Jalapeño Peppers
- Butter
- Flour
- Milk
- Crema or Sour Cream
- Cream Cheese
- Paprika
- Cumin
- Salt and Pepper
- Hot Sauce
- Monterrey Jack Cheese
- Cheddar Cheese
- Garnishes: Extra jalapeño slices, spicy chili flakes, fresh chopped parsley
Why Make Jalapeño Mac and Cheese?
- It's never dried out. I love this recipe because it does not require any baking. I've seen and tasted a lot of macaroni and cheese recipes that are topped with some sort of crunch factor and then baked, and I don't always love them. Why? They tend to dry out. All that wonderful cheese can sometimes get soaked into the noodles and gum up, and it loses that creaminess I really want.
- The magic is in the roux. Making mac and cheese with a roux base lets you control the cheese and spice and everything else. It's my favorite way to make it by far!
- It's anything but bland. With ingredients like jalapeños and bacon in the mix, you know this mac and cheese is gonna be good. Talk about awesomeness. And cheesiness. And creaminess. And deliciousness. All those good "nesses" in there.
How to Make Jalapeño Popper Mac and Cheese - the Recipe Method
First, cook down your bacon and jalapeño peppers in a pan until the bacon becomes crispy, about 6-7 minutes.
Remove with a slotted spoon and reserve, saving the bacon grease in the pan.
While the bacon and jalapeño peppers are cooking, boil the noodles in salted water until al dente, about 10 minutes or so.
Stir the butter into the pan and let it melt with the rendered bacon fat over medium-low heat.
Stir in the flour until a roux forms. Cook it about 5 minutes, until it starts to brown. See my video on how to make a roux for a good demonstration.
Add the milk and sour cream and stir until it thickens up, only a few minutes.
Add the cream cheese, paprika, cumin, salt and pepper and hot sauce and swirl until the cream cheese melts through.
Add the shredded cheese a bit at a time, swirling until all of the cheese is incorporated.
Drain the noodles, then stir them and the reserved bacon and jalapeños into the pan until they are completely covered.
Recipe Tips & Notes
- Add some extra spice. If you'd like a spicier version of this recipe, include extra hot chili flakes when seasoning, or use a spicy chili powder. Or both! You can also include hotter peppers. Serrano peppers would be great here, as would spicier habanero peppers or even ghost peppers for those who like it REALLY hot. Hot sauce is perfect, too!
- Don't burn the roux! How do you save a burned roux? You don't. Keep your eye on that roux and be sure to stir pretty constantly to avoid burning it.
- Avoid low-fat ingredients. When making mac and cheese, we want it creamy! Avoid using ingredients like low-fat cream cheese and/or skim milk.
That's it my friends! I hope you enjoy your creamy jalapeño popper mac and cheese!
Like Mac and Cheese? Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Creamy Jalapeno Popper Mac and Cheese Recipe
Ingredients
- 1 pound noodles I used cavatapi, but you can use similar noodles
- 8 slices bacon chopped
- 3 jalapeno peppers chopped
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 cup crema or sour cream
- 4 ounces cream cheese
- 1 tablespoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon of your favorite hot sauce or more, as desired!
- 8 ounces Monterrey Jack cheese shredded
- 8 ounces cheddar cheese shredded
- FOR GARNISH: Extra jalapeno slices, spicy chili flakes, fresh chopped parsley
Instructions
- Cook the bacon and jalapeno peppers in a pan until the bacon becomes crispy, about 6-7 minutes. Remove with a slotted spoon and reserve, saving the bacon grease in the pan.
- While the bacon and jalapeno peppers are cooking, boil the noodles in salted water until al dente, about 10 minutes or so.
- Stir the butter into the pan and let it melt with the rendered bacon fat over medium-low heat.
- Stir in the flour until a roux forms. Cook it about 5 minutes, until it starts to brown.
- Add the milk and sour cream and stir until it thickens up, only a few minutes.
- Add the cream cheese, paprika, cumin, salt and pepper and hot sauce and swirl until the cream cheese melts through.
- Add the shredded cheese a bit at a time, swirling until all of the cheese is incorporated.
- Drain the noodles, then stir them and the reserved bacon and jalapenos into the pan until they are completely covered.
- Garnish and serve!
Nutrition Information
Ed Monnet says
Fantastic! We made this last night and couldn't stop eating it. So creamy and lots of room to customize the spice. All your recipes are homeruns!
Mike Hultquist says
Awesome to hear, Ed! Thanks for sharing! Glad you enjoyed it!!
Kathryn says
Absolutely the best mac and cheese I've ever made. Like you spoke of in the recipe I've always baked it. Never again! My 3rd recipe I've made of yours and easy to follow directions with choices. I'm obsessed with this site!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Kathryn! I appreciate your sharing, and am happy that you love it!
Kylie says
If I premake this and then put it in the oven later to warm up, will it still be good? Should I cook the noodles for less time?
Michael Hultquist - Chili Pepper Madness says
Kylie, this would probably be fine if you reheat it later for serving. Another option would be to make the cheese sauce, then warm it in a pan with a bit of liquid, stirring, and cook them noodles to add at time of serving. Let me know how it turns out for you.
Brittany says
Would this work with Greek yogurt instead of sour cream?
Michael Hultquist - Chili Pepper Madness says
It surely will, Brittany! Let me know how it turns out for you. Enjoy.
Debalina Mitra says
I am crazy about jalepenos. I want them in my pizzas, subs, and everything else. 😛 And this mac and cheese looks so delicious, more so loaded with jalepenos! Wonderful presentation with step by photos!
Cliona Keane says
Now that is comfort food! You just can't beat a good mac&cheese recipe!
Michael Hultquist - Chili Pepper Madness says
Comfort food at its best for sure!
Tara says
It doesn't get much better than homemade mac and cheese -- except when you add jalapenos and bacon. Yum!!!
Michael Hultquist - Chili Pepper Madness says
I know, right? The perfect additions!
Elizabeth Leaver says
Mac & cheese is wonderful on its own, but add bacon and spice and you've won my heart! This is the ultimate comfort food, I might struggle to share ??
Michael Hultquist - Chili Pepper Madness says
So GOOD with the added ingredients. Love it.