Jalapeño Bacon Mac and Cheese

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Jalapeño Bacon Mac and Cheese

If you love Jalapeño Poppers, you have to give this creamy and delicious mac and cheese a try.

Course Main Course, Side Dish

Cuisine American

Keyword Jalapeño Bacon Mac and Cheese, Spicy Macaroni and Cheese

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 807kcal

Author Ang Paris

Equipment

Ingredients

3 ½ cups Uncooked Macaroni Noodles
8 Tablespoons Butter
6 Tablespoons All-Purpose Flour
1 ½ cups Milk
½ cup Heavy Whipping Cream
4 oz Cream Cheese cut into pieces
2 cups Sharp Cheddar or Monterey Jack cheese we used a Monterey Jack with Jalapenos
½ teaspoon Garlic Powder
4 oz jar Pickled Jalapenos drained
6 slices Bacon cooked and crumbled
¼ cup Panko Breadcrumbs

Instructions

Prepare the macaroni noodles according to package directions as you prepare the cheese sauce. Drain when al dente, but do not rinse.
3 ½ cups Uncooked Macaroni Noodles
Place 6 Tablespoons of the butter in a large pot over medium heat.
8 Tablespoons Butter
Once butter is melted, stir in the flour to form a paste.
6 Tablespoons All-Purpose Flour
Whisk in the milk, ensuring the flour mixture dissolves completely.
1 ½ cups Milk
Add in the heavy whipping cream, cream cheese and 1-½ cups of the cheese. Stir occasionally until cheeses are completely melted.
½ cup Heavy Whipping Cream, 4 oz Cream Cheese, 2 cups Sharp Cheddar or Monterey Jack cheese
Chop all but a few of the jalapeno poppers, reserving a few for garnish.
Stir in the garlic powder, the chopped jalapenos and most of the bacon, reserving some for garnish.
½ teaspoon Garlic Powder, 6 slices Bacon, 4 oz jar Pickled Jalapenos
Fold the macaroni and cheese into a 8" x 8" casserole dish.
Preheat oven to 350-degrees F.
In a skillet over medium heat, melt the remaining 2 Tablespoons butter.
Once melted and hot, stir in the breadcrumbs and toast until golden. Remove from heat.
Sprinkle remaining cheese over the macaroni and cheese, followed by the toasted breadcrumbs and reserved bacon and jalapenos.
2 cups Sharp Cheddar or Monterey Jack cheese, 4 oz jar Pickled Jalapenos, 6 slices Bacon, ¼ cup Panko Breadcrumbs
Bake for 20-25 minutes until cheese is fully melted and as browned as you'd like.

Notes

If you are making this ahead of time, leave the bacon out and do not put the panko breadcrumb topping on until later. Follow all of the other instructions, however, stop before baking it. Cover with aluminum foil and refrigerate.

When you are ready to serve, take the mac and cheese out of the refrigerator and let it sit on the counter while you preheat the oven to 350-degrees F and follow the following steps:

In a skillet over medium heat, melt the 2 tablespoons of butter.
Once melted and hot, stir in the breadcrumbs and toast until golden. Remove from heat.
Place the baking dish in the oven with the aluminum foil on for 10 minutes.
Remove from the oven and discard the aluminum foil.
Then, sprinkle ½ cup cheese over the macaroni and cheese, followed by the toasted breadcrumbs and bacon and jalapeños.
Bake for an additional 20-25 minutes until cheese is fully melted, the dish is warmed through and the top is as golden brown as you'd like.

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