This Jalapeño Popper Mac ‘n Cheese recipe is rich, creamy and filled with deliciousness of cheeses, jalapenos, and bacon topped with crunchy bread crumbs. I love the combination of all these flavors together and the fact that it’s easier to make than you think. The jalapeno’s add a bit of kick to the dish but if you don’t like it spicy you can always leave them out. Enjoy!
Jalapeño Popper Mac ‘n Cheese
Ingredients
4 cups day old bread cut into cubes
¼ cup olive oil
½ teaspoon salt
½ teaspoon garlic powder
1 teaspoon oregano
1 lb elbow macaroni
½ stick butter
8 ounces cream cheese
½ cup heavy whipping cream
¼ cup jarred jalapeños, diced
1 pound bacon
12 ounces Monterey Jack cheese, shredded
6 ounces Colby jack cheese (marble), shredded
What kind of noodles should I use to make Jalapeño Popper Mac ‘n Cheese?
I used elbow macaroni in this recipe but you really can use any kind of noodle you want. You can use the long spiral noodles, penne pasta, cavatappi pasta, and more. If you are wanting a more healthier pasta you can also use whole wheat pasta. No matter what noodle you use make sure to cook it according to the package directions.
Directions
Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper and add bacon.
On a separate baking sheet, add bread cubes, toss in olive oil and add salt, garlic powder, and
oregano. Bake bread cubes for 15 minutes, or until golden brown, continue baking bacon.
Bake bacon until crispy, about 20 minutes. Coarsely chop bacon.
Prepare macaroni, al denté, as directed in the package. Return macaroni to pan and add cream cheese and butter. Mix until butter and cream cheese are melted.
Mix in whipping cream and shredded cheese. Stir until cheese is melted. Fold in jalapeños and bacon.
Add macaroni to a greased baking dish and top with croutons. Bake for 35 minutes.
How to Make Jalapeño Popper Mac ‘n Cheese
Jalapeño Popper Mac ‘n Cheese
Ingredients
- 4 cups day old bread cut into cubes
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- 1 lb elbow macaroni
- ½ stick butter
- 8 ounces cream cheese
- ½ cup heavy whipping cream
- ¼ cup jarred jalapeños, diced
- 1 pound bacon
- 12 ounces Monterey Jack cheese, shredded
- 6 ounces Colby jack cheese (marble), shredded
Instructions
- Preheat oven to 375 degrees F.
- Prepare a baking sheet with parchment paper and add bacon.
- On a separate baking sheet, add bread cubes, toss in olive oil and add salt, garlic powder, andoregano.
- Bake bread cubes for 15 minutes, or until golden brown, continue baking bacon.
- Bake bacon until crispy, about 20 minutes.
- Coarsely chop bacon.
- Prepare macaroni, al denté, as directed in the package.
- Return macaroni to pan and add cream cheese and butter. Mix until butter and cream cheese are melted.
- Mix in whipping cream and shredded cheese. Stir until cheese is melted.
- Fold in jalapeños and bacon.
- Add macaroni to a greased baking dish and top with croutons
- Bake for 35 minutes.
If you’re looking for other pasta dishes, check these ones out!
