Jalapeño Bacon Mac and Cheese

This jalapeño bacon mac and cheese is creamy, a little spicy, and packed with smoky bacon. Three cheeses and a crunchy panko topping make it a favorite side dish that’s ready in about 30 minutes.

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Macaroni and cheese might just be the ultimate side dish. Whether it’s an easy stovetop mac and cheese, baked macaroni and cheese, or an Instant Pot version, we always have room for another variation.

This one has the flavors I love in jalapeño poppers, with diced jalapeños, crumbled bacon, and plenty of cheese tossed with cavatappi pasta. I use sharp cheddar, Monterey Jack, and pepper jack with whole milk and heavy cream for a rich, creamy sauce.

It all comes together on the stovetop. The optional panko topping gets toasted with butter, then mixed with Parmesan and smoked paprika for a little crunch in every bite.

How to make jalapeño bacon mac and cheese

1. Bring a large pot of salted water to a boil, and cook the noodles. We chose cavatappi noodles, but any thick, tube-shaped noodles will work. While the noodles cook, toast the breadcrumbs. The breadcrumb topping is optional, but it adds a nice crunch to the mac and cheese. Melt the butter in a small pan over low heat, then add the Panko breadcrumbs. Stir continuously to ensure the breadcrumbs don’t burn.

2. After the breadcrumbs toast, pour them into a bowl, and add the grated Parmesan cheese, and smoked paprika. Stir to combine, and set the breadcrumbs aside.

3. In a medium skillet with tall sides, melt the butter for cheese sauce over low to medium heat. Add the flour, and whisk to combine.

4. Continue to whisk, until the flour is completely incorporated with the butter and the mixture (roux) turns light and golden in color. While continuing to whisk, slowly pour in the heavy cream, milk, salt and pepper.

5. Continue whisking until the mixture begins to thicken slightly and steam. You’ll be able to see wisps of steam rise from the liquid. Drop small amounts of the shredded cheese into the hot liquid, and whisk until the cheese is completely melted. Add a little more cheese, and whisk again.

6. Continue this process until all the cheese has been added. It’s important not to add all the cheese at once, because it will lower the temperature of the milk and heavy cream causing the cheese not to melt properly.

7. Once all the cheese is added, whisk in the jalapeños and crumbled (cooked) bacon. Remove the cheese sauce from heat.

8. If you haven’t already, drain the pasta noodles. Pour the cheese sauce over the noodles, and stir to combine. Divide into individual serving bowls, and top with toasted breadcrumbs. Another option is to pour into a large serving dish and spread all the breadcrumbs, extra crumbled bacon, and sliced jalapeños over the top. Enjoy hot!

Can you use a different type of cheese than the ones listed?

Yes, absolutely! Use your favorite variety of cheese. We like the flavor of cheddar, Monterrey jack, and pepper jack, but switch things up if you’d like.

White cheddar, gouda, or smoked cheddar would taste great with this mac and cheese.

Jalapeño Bacon Mac and Cheese

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Author: Kimberly Vargo

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Additional Time: 0 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 Servings

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Ingredients

Optional Breadcrumb Topping:

• 1 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• ¼ cup parmesan cheese, grated
• ¼ teaspoon smoked paprika

Macaroni and Cheese:

• 16 ounces cavatappi noodles, or other thick, tube-shaped noodles
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups whole milk
• 1 cup heavy cream
• 4 ounces sharp cheddar cheese, shredded off the block
• 4 ounces Monterey jack cheese, shredded off the block
• 4 ounces pepper jack cheese, shredded off the block
• 1 large jalapeño, seeded, membranes removed, and diced
• 6 ounces bacon, cooked and crumbled

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Instructions

 

To Make the Breadcrumb Topping:

• Place the butter and breadcrumbs in a small skillet over low heat. Cook until the breadcrumbs become lightly browned and crunchy.
  1 cup panko breadcrumbs

  2 tablespoons unsalted butter
• Remove to a waiting bowl, and stir in the cheese and smoked paprika. Set aside.
  ¼ cup parmesan cheese

  ¼ teaspoon smoked paprika

To Make the Macaroni and Cheese:

• Cook the noodles according to the package directions, drain, rinse in cool water, and set aside. 
  16 ounces cavatappi noodles
• While the noodles cook, make the cheese sauce. Heat a large pan over low-medium heat. Once the pan is hot, add the butter and allow it to melt completely. Next, add whisk in the flour, salt, and pepper. Continue to whisk continuously for 2-3 minutes.
  4 tablespoons unsalted butter

  4 tablespoons all-purpose flour

  ½ teaspoon salt

  ½ teaspoon black pepper
• Slowly add the milk and heavy cream while whisking to combine. Allow the mixture to thicken, and continue to whisk until the liquid begins to steep and steam. Don’t let the liquid begin to boil.
  2 cups whole milk

  1 cup heavy cream
• Add the cheese a little at a time while whisking. Don’t add additional cheese to the pan until the last cheese has completely melted. After all the cheese has been added, whisk in the diced jalapenos and crumbled bacon. Turn off the heat and add the cooked noodles.
  4 ounces sharp cheddar cheese

  4 ounces Monterey jack cheese

  4 ounces pepper jack cheese

  1 large jalapeño

  6 ounces bacon
• Top with panko breadcrumbs, extra cooked bacon, and more sliced jalapenos.
• Serve hot, and store any leftovers in the refrigerator for up to 3 days.

Notes

• The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ½ cups of macaroni and cheese. Actual calories will vary.
• Store leftover mac and cheese in the fridge for up to 3 days.

Nutrition

Serving: 1.5cupsCalories: 976kcalCarbohydrates: 74gProtein: 34gFat: 60gSaturated Fat: 33gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.5gCholesterol: 159mgSodium: 1008mgPotassium: 472mgFiber: 3gSugar: 8gVitamin A: 1655IUVitamin C: 3mgCalcium: 632mgIron: 2mg

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