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Jalapeño Popper Mac and Cheese
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Jalapeño Popper Mac and Cheese

Jalapeño popper mac and cheese for the win! Creamy, cheesy and with a little kick of spice topped with a crunchy buttery breadcrumb layer. Grab a spoon and dig in!
Easy to make ahead and bake later.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Pasta, Side Dish, Weeknight Dinner
Cuisine: American
Keyword: mac and cheese, one pot dish, jalapeño
Servings: 6
Calories: 740kcal

Ingredients

  • 16 oz Elbow Macaroni
  • 4 oz Pancetta
  • 2-3 Jalapeños
  • 1 Sweet Onion
  • 2 TBSP Butter
  • 2 TBSP Flour
  • 2 cups Milk
  • 4 oz Cream Cheese
  • 4 oz Pepper Jack Cheese - shredded
  • 4 oz Sharp Cheddar Cheese - shredded
  • 1 cup Panko Breadcrumbs
  • 1 TBSP Butter

Instructions

  • Cook the elbow macaroni according to the instructions on the package.
    16 oz Elbow Macaroni
  • Preheat the oven to 350F.
  • In an oven safe pan, over medium heat, cook the pancetta.
    4 oz Pancetta
    Cooked pancetta
  • As the pancetta is browning, cut the jalapeños and onion into small diced pieces.
    2-3 Jalapeños, 1 Sweet Onion
  • After the pancetta is browned, remove from the pan, keep the fat in the pan and add the diced jalapeños and onion - sauté until they are fragrant and soft.
  • Add in the butter and flour. Stir until combined and thick.
    2 TBSP Butter, 2 TBSP Flour
    A roux (butter and flour) with diced jalapeños and onions.
  • Over medium-low heat, pour in the milk. Whisk to combine and to get out the flour lumps. Cut the cream cheese into cubes and add to the milk. Stir to combine and to melt the cheese.
    4 oz Cream Cheese, 2 cups Milk
    Milk and cream cheese added to create a white sauce.
  • Do not let the milk come to a boil, continue stirring over low heat until the cream cheese is melted and the sauce is thick. Turn off the heat.
    Whisking the white sauce.
  • Add in the cooked pasta.
    Add pasta into the white sauce to make the mac and cheese
  • Add in the shredded cheeses. Stir until melted. Add in the cooked pancetta. Stir until everything is evenly distributed.
    4 oz Pepper Jack Cheese - shredded, 4 oz Sharp Cheddar Cheese - shredded
    Jalapeño popper mac and cheese - stove top.
  • In a small bowl, add the breadcrumbs and butter. Using a fork or your fingers, mash together until combined.
    1 cup Panko Breadcrumbs, 1 TBSP Butter
    Panko breadcrumbs and butter combined for the topping
  • Sprinkle the breadcrumb mixture over the mac and cheese.
    Jalapeño Popper Mac and Cheese before baking
  • Bake for 15-20 minutes until golden brown.
    Baked Jalapeño Popper Mac and Cheese

Nutrition

Calories: 740kcal | Carbohydrates: 76g | Protein: 27g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 663mg | Potassium: 482mg | Fiber: 4g | Sugar: 10g | Vitamin A: 988IU | Vitamin C: 3mg | Calcium: 442mg | Iron: 2mg