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Jalapeño Popper Mac and Cheese is a creamy, cheesy pasta dish with a spicy kick, inspired by the flavors of jalapeño poppers. Al dente elbow pasta with a creamy cheddar cheese sauce mixed with sauteed jalapenos, then baked with a buttery panko breadcrumb topping to resemble the popper we all know and love. A true keeper in your family recipe binder!
Table of Contents:
- Table of Contents:
- Why You’ll Love This Recipe
- Ingredients for Jalapeno Popper Mac & Cheese
- Tips & FAQs
- Recipe:
- Check out these other great recipes!
Why You’ll Love This Recipe
Creamy, cheesy, mildly spicy mac & cheese that resembles the classic jalapeno popper. Need I say more about it? The jalapeños bring just the right amount of spice, balanced by the rich, velvety cheese sauce. My cheese sauce only contains cream cheese and sharp cheddar, but you can always add Monterey jack or pepper jack. A golden, buttery breadcrumb crust adds texture, making it feel like a baked mac and cheese masterpiece. Feel free to add some crispy bacon to the breadcrumbs. Whether it’s a potluck, game day, or just a weeknight comfort meal, it’s always a hit. It was a sure fire hit with my husband that he ended up eating the leftovers (he never eats leftovers)! Isn’t that something?
Ingredients for Jalapeno Popper Mac & Cheese
- Elbow or Shell Pasta: Both shapes are great for this recipe. You can use cavatappi instead if you wish. You want a noodle that can be coated in all of the cheesy goodness.
- Cream Cheese: This gives the sauce a bit of a tang and helps cool down the jalapenos. It also smooths out the sauce.
- Sharp Cheddar: Always shred your own cheese! Pre-shredded cheese is coated in an anti-caking agent which can cause your sauce to be grainy or clumpy. We don’t like a grainy sauce; we want a smooth sauce. You can use mild cheddar, but I felt the sharp plays well with the cream cheese.
- Fresh Jalapenos: I deseeded mine, otherwise this recipe will be way too spicy for someone to handle. If you want more spice, I recommend adding in cayenne pepper or even Tabasco. Leaving the seeds from the jalapenos might be unpleasant when you expect a smooth, mild cheese sauce.
- All-Purpose Flour, Butter, Half & Half: The cream sauce base for this recipe. The half & half works well here since I used cream cheese in the sauce. Heavy cream will make it too thick, while whole milk will make it too thin. If you decide to use either one instead, adjust the roux (a thickening agent made by cooking equal parts of a fat (butter is used here) and flour) ingredients accordingly.
- Small Onion: Trust me, this ingredient alone makes a huge difference. I grated the onion so it wasn’t apparent in the dish, but it added so much flavor that was much needed. You only need a little bit.
- Salt, Pepper, Ground Mustard, Garlic Powder, Paprika: The spices for this dish.
- Butter & Breadcrumbs: The breadcrumb topping for the mac & cheese.
Tips & FAQs
- Storage: Allow this to cool completely before transferring to an airtight container. Refrigerate for up to 4 days.
- Make Ahead: You can make the mac & cheese a day in advance without the breadcrumb topping. Cover and refrigerate. When you’re ready to bake it, leave it on the counter for about 30 minutes. This will prevent the baking dish you put the mac & cheese in from shattering. (I always put a sheet pan underneath it just in case of overflow or if it does shatter). Make the breadcrumb topping as directed and bake for a few extra minutes.
- Reheat: Reheat in the microwave, stirring in intervals. You can also reheat in a 350F oven, covered with foil to prevent it from drying out, for about 30 minutes until hot in the center.
- Variations:
- Add some crispy bacon to the breadcrumb topping.
- Add a dash of hot sauce or cayenne for extra heat.
- Roast the jalapenos first before adding to the pot for a slight roasted pepper flavor. You can also leave some of the membranes in if you prefer just a bit more spice.
- Mix up the cheeses by using pepper jack or Monterey jack.
- Use shells, rotini, or cavatappi instead of elbow macaroni.
- Wine Pairing: A good prosecco or cava pairs well with this mac & cheese. The bubbles help cleanse the palate between bites, while the slight sweetness of the wine balances the spice. You can also pair this with a Sauvignon Blanc or a Chenin Blanc, which is a bit more fruity than Sauvignon Blanc. For a red wine, a Gamay (or Beaujolais) plays nicely with the mild spice and creamy sauce. Avoid a Cabernet Sauvignon; it’s a heavier, more tannic red wine that can make the mild spice feel hotter and clash with the cheese sauce.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Let me know if I need to tweak anything.
Recipe:
Jalapeno Popper Mac & Cheese
Ingredients
- 16 oz shells or elbow macaroni
- 4 tbsp butter
- 5 large jalapeños, seeded & chopped
- 1/2 small onion, grated
- 4 tbsp all-purpose flour
- 4 cups half & half
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp ground dried mustard
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 6 oz cream cheese, room temp, cubed
- 4 cups shredded sharp cheddar
- 1 cup breadcrumbs
- 3 tbsp butter
Instructions
- Preheat the oven to 400F. Spray a 9×13 baking dish with nonstick cooking spray and set aside.
- Cook the elbows 2 minutes before al dente. Drain and set aside. The pasta will cook when baking.
- Using the same pot, wipe it out with a paper towel so no water remains. Melt 4 tbsp of butter over medium heat. Sauté the jalapeños with the grated onion for about 5 minutes until softened. Sprinkle the flour over the jalapenos and onions. Stir to coat and cook for 2 minutes, stirring frequently to avoid burning the flour and jalapenos.
- Pour in the half-and-half, whisking as you pour. Reduce the heat to medium-low. Allow to come to a simmer, whisking frequently, until thickened, about 10 minutes—season with salt, pepper, ground mustard, garlic powder, and paprika.
- Add in the cream cheese cubes and stir until fully melted into the sauce. Stir in the cheddar until melted and the sauce is smooth and cheesy. Turn off the heat and mix the pasta into the sauce, making sure it’s coated with the sauce. It’ll look like a lot of sauce, and that’s ok. Spread the mac & cheese evenly into the baking dish.
- Make the Breadcrumb Topping: In a sauté pan, melt 3 tbsp butter and let it brown slightly over medium heat. Add in the breadcrumbs and stir; toast for 2-3 minutes. Sprinkle over the mac & cheese.
- Bake in the oven, uncovered, for about 20-25 minutes until the edges are bubbly. Let it sit for 10 min to set. Serve with extra chopped jalapeños on top or pickled.
Notes
Storage: Allow this to cool completely before transferring to an airtight container. Refrigerate for up to 4 days.
- Make Ahead: You can make the mac & cheese a day in advance without the breadcrumb topping. Cover and refrigerate. When you’re ready to bake it, leave it on the counter for about 30 minutes. This will prevent the baking dish you put the mac & cheese in from shattering. (I always put a sheet pan underneath it just in case of overflow or if it does shatter). Make the breadcrumb topping as directed and bake for a few extra minutes.
- Reheat: Reheat in the microwave, stirring in intervals. You can also reheat in a 350F oven, covered with foil to prevent it from drying out, for about 30 minutes until hot in the center.
Variations:
- Add some crispy bacon to the breadcrumb topping.
- Add a dash of hot sauce or cayenne for extra heat.
- Roast the jalapenos first before adding to the pot for a slight roasted pepper flavor. You can also leave some of the membranes in if you prefer just a bit more spice.
- Mix up the cheeses by using pepper jack or Monterey jack.
- Use shells, rotini, or cavatappi instead of elbow macaroni.
Wine Pairing: A good prosecco or cava pairs well with this mac & cheese. The bubbles help cleanse the palate between bites, while the slight sweetness of the wine balances the spice. You can also pair this with a Sauvignon Blanc or a Chenin Blanc, which is a bit more fruity than Sauvignon Blanc. For a red wine, a Gamay (or Beaujolais) plays nicely with the mild spice and creamy sauce. Avoid a Cabernet Sauvignon; it’s a heavier, more tannic red wine that can make the mild spice feel hotter and clash with the cheese sauce.
Why do you use the grated onion in this recipe? Trust me, this ingredient alone makes a huge difference. I grated the onion so it wasn’t apparent in the dish, but it added so much flavor that was much needed. You only need a little bit.
Nutrition Facts
Calories
836Fat (grams)
52 gSat. Fat (grams)
30 gCarbs (grams)
64 gFiber (grams)
3 gSugar (grams)
9 gProtein (grams)
28 gSodium (milligrams)
984 mgCholesterol (grams)
147 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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