Creamy Jalapeno Popper Mac and Cheese – Recipe
This jalapeno popper mac and cheese recipe is extra creamy with loads of cheese, bacon and jalapeno peppers, with just the right amount of spice. This is a no-bake version. Come and get it!
- 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
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!
Calories: 682kcal | Carbohydrates: 50g | Protein: 27g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 111mg | Sodium: 726mg | Potassium: 318mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1460IU | Vitamin C: 7.4mg | Calcium: 528mg | Iron: 1.8mg