Description
Indulge in the ultimate comfort food with this delicious Jalapeño Popper Mac and Cheese recipe. Creamy, cheesy, with a hint of spice, it’s the perfect dish for any occasion.
Ingredients
Units
Scale
Main Dish:
- 16 oz elbow macaroni cooked (or other tubular pasta)
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- 2 jalapeños seeded, membranes removed, and diced
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 6 oz cream cheese cut into cubes
- 2 tsp TABASCO® Sauce
- 4 cups sharp cheddar cheese shredded
- 1 1/2 cups mozzarella cheese shredded
- 12 oz bacon cooked and crumbled
Topping:
- 1 1/2 cups panko crumbs
- 4 tbsp butter melted
- 1/2 cup Parmesan cheese shredded
- 1/4 tsp smoked paprika or regular paprika
Instructions
- Preheat oven: Preheat oven to 350F. Grease a 9 x 13 baking dish.
- Cook pasta: Cook pasta until almost al dente. Drain and set aside.
- Prepare cheese sauce: Melt butter, sauté jalapeños, whisk in flour, then gradually add milk and cream. Whisk in cheeses until smooth.
- Combine pasta and cheese sauce: Stir cooled pasta into the cheese sauce until well coated.
- Layer and bake: Layer mac and cheese, shredded cheese, bacon, and top with panko mixture. Bake until golden brown.
- Finish and serve: Top with remaining bacon and jalapeños if desired. Serve hot.
Notes
- You can adjust the spiciness by adding more or fewer jalapeños.
- For a smokier flavor, use smoked paprika in the topping.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 780mg
- Fat: 42g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg
