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Jalapeño Popper Macaroni and Cheese Recipe

This jalapeno popper mac and cheese is a creamy, spicy skillet of pasta made with four cheeses, bacon, jalapeños and a crispy breadcrumb topping — the ultimate comfort-food twist.

If you love jalapeño poppers, this mac and cheese brings those flavors into a rich, cheesy pasta. It combines creamy cheeses, smoky bacon, and the bright heat of jalapeños for a satisfying main or hearty side.

Jalapeno Popper Mac and Cheese Jalapeno Popper Mac and Cheese

A skillet of jalapeno popper mac and cheese topped with crispy breadcrumbs, cilantro and bacon.

Mac and cheese is an all-time comfort classic, and it’s easy to elevate by adding bold, complementary flavors. This jalapeño popper version keeps the creamy, cheesy base while adding diced jalapeños, plenty of bacon, and a crunchy panko–Parmesan topping for contrast. The result is rich, slightly spicy, and irresistibly crunchy on top.

HOW DO YOU MAKE JALAPENO POPPER MAC AND CHEESE?

The dish starts with a roux-based sauce built in the pot, then cooked with milk and water until silky. Short pasta is simmered directly in the sauce so it absorbs extra flavor. Once the pasta is al dente, a blend of cheeses is stirred in until smooth. Fold in crisp bacon and minced jalapeños, then finish under the broiler with buttery panko mixed with Parmesan for a golden topping. Scatter fresh cilantro and extra bacon or jalapeños for garnish if you like.

Pasta simmering in milk with seasonings in a pan.

Cheese choices are flexible. A combination of cream cheese, white cheddar and white American yields an ultra-creamy texture. Monterey Jack or pepper jack work well if you prefer a milder or spicier profile. White American cheese is typically available at the deli counter. Use fresh jalapeños for bright heat or jarred pickled jalapeños for tang; remove seeds and ribs to tame the spice.

Macaroni and cheese in a skillet topped with bacon and diced jalapenos.

After stirring the filling together, top the pan with a mixture of panko, grated Parmesan and melted butter. Bake or broil briefly until the topping is golden and crisp. The crunchy crust paired with the creamy interior creates the perfect textural balance.

Macaroni and cheese topped with panko breadcrumbs and parmesan cheese.

WHAT IS THE MOST POPULAR CHEESE TO USE WITH MAC AND CHEESE?

Preferences vary, but commonly used cheeses for mac and cheese include sharp cheddar, white cheddar, Parmesan, smoked gouda and fontina. These cheeses bring a combination of sharpness, meltability and depth of flavor. Mixing cheeses — such as cheddar with a creamier option like American or Monterey Jack — improves both texture and taste.

WHAT IS THE BEST PASTA TO USE IN MAC AND CHEESE?

Short pasta shapes are ideal because they hold sauce and allow the cheese to cling. Elbow macaroni is the classic choice, while shells and cavatappi are also popular because their curves and ridges capture sauce. This recipe uses cavatappi for its ability to trap cheesy sauce in every bite.

A bowl of jalapeno popper mac and cheese topped with crispy breadcrumbs, bacon and jalapeno peppers.

This jalapeño popper mac and cheese is straightforward to make and hearty enough to serve as a main course, though it also shines as a side. With bold flavor and a crunchy finish, it’s a recipe worth repeating and great for weeknight dinners or casual gatherings.

MORE PASTA RECIPES YOU’LL LOVE

  • Chicken Noodle Casserole
  • Cheeseburger Pasta
  • Philly Cheesesteak Pasta
  • Taco Pasta
  • Sausage and Pepper Pasta

Jalapeno Popper Mac and Cheese

This jalapeno popper mac and cheese is a creamy and spicy blend with four cheeses, bacon, jalapenos and a crispy topping.
Prep Time: 20 minutes — Cook Time: 20 minutes — Total Time: 40 minutes
Course: Main — Cuisine: American — Serves: 8

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups water
  • 3½ cups milk
  • 1 pound short pasta such as cavatappi or elbow macaroni
  • ¾ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 3 cups shredded white cheddar (or Monterey Jack or regular cheddar)
  • 1 cup white American cheese, shredded or diced
  • 2 ounces cream cheese
  • 8 slices bacon, cooked and crumbled
  • ½ cup minced jalapeños (fresh or pickled; remove seeds and veins to reduce heat)
  • 1 cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¼ cup melted butter
  • 2 tablespoons chopped cilantro
  • Additional bacon and jalapeños for garnish (optional)

Instructions

  1. Melt the butter in a large pot over medium heat. Add the flour and whisk until combined, about 30 seconds.
  2. Pour in the water and whisk until smooth and just thickened.
  3. Add the milk and whisk until combined.
  4. Stir in the pasta, salt, garlic powder, onion powder and black pepper, then bring to a simmer.
  5. Cook 8–10 minutes, stirring occasionally, until the pasta is tender.
  6. Reduce heat to low and stir in the shredded cheddar, American and cream cheeses until the sauce is smooth. Fold in the jalapeños and crumbled bacon.
  7. Preheat the oven to 400°F (200°C).
  8. In a bowl, combine panko, Parmesan and melted butter. Sprinkle evenly over the mac and cheese.
  9. Bake 10 minutes or until the topping is light brown. Sprinkle with chopped cilantro and serve, garnished with extra bacon and jalapeños if desired.

Nutrition (per serving)

Calories: 588 kcal | Carbohydrates: 55 g | Protein: 27 g | Fat: 29 g | Saturated Fat: 21 g | Cholesterol: 103 mg | Sodium: 780 mg | Potassium: 376 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 995 IU | Calcium: 497 mg | Iron: 1.7 mg