Jalapeño Popper Mac and Cheese: The Ultimate Comfort Food

Name: Jalapeño Popper Mac and Cheese: The Ultimate Comfort Food
Total time: 1 hr 40 mins
Ingredients: 1 (8 ounce) package elbow macaroni; 0.25 cup butter; 1 small onion, diced; 5 jalapeno peppers, seeded and minced; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups 2% milk; 0.5 teaspoon garlic powder; 0.5 teaspoon seasoned salt; 0.25 teaspoon ground black pepper; 2 dashes Worcestershire sauce, or more to taste; 1 (8 ounce) package light processed cheese food (such as Velveeta Light®), cubed; 2 ounces cream cheese, cubed; 1 pinch salt to taste; 3 slices bacon; 0.33333334326744 cup seasoned panko bread crumbs; 2 tablespoons grated Parmesan cheese; 1 jalapeno pepper, sliced into thin rings

Looking for creative ways to use garden jalapeños? This jalapeño popper mac and cheese is the perfect solution! Easily adjust the spice level to your liking. This recipe delivers a deliciously spicy kick without being overwhelming. Indulge in the rich and creamy goodness of this mac 'n cheese!

Total time1 hr 40 mins
Prep time25 mins
Cook time1 hr 5 mins
Yield1 (1 ½-quart) dish, 8

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Servings

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish for the mac and cheese.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and return it to the pot; set aside.
Melt butter in a saucepan over medium heat. Add onion and jalapeños; cook until softened, about 3 to 5 minutes. Add garlic and cook until fragrant, about 1 to 2 minutes. Stir in flour, ensuring the vegetables are well coated. Gradually whisk in milk until smooth. Bring to a simmer, whisking constantly until thickened, about 3 minutes. Reduce heat to low.
Season the cheese sauce with garlic powder, seasoned salt, black pepper, and Worcestershire sauce. Stir in processed cheese and cream cheese until melted and the sauce is smooth, about 5 minutes. Season with salt to taste.
Pour the cooked macaroni into the cheese sauce and stir to coat evenly. Transfer the mac and cheese to the prepared baking dish.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy and evenly browned, about 10 minutes. Drain the bacon slices on paper towels to remove excess grease. Cool slightly.
Crumble the cooked bacon and mix it with panko bread crumbs and Parmesan cheese in a small bowl. Sprinkle the mixture evenly over the mac and cheese. Garnish with additional jalapeño slices.
Bake, uncovered, until golden brown and bubbly, about 30 to 40 minutes. Let the mac and cheese cool for 10 minutes before serving.

Nutrition

Calories: 333 kcal
Fat Content: 16 g
Fiber Content: 1 g
Sugar Content: 7 g
Sodium Content: 786 mg
Protein Content: 14 g
Cholesterol Content: 45 mg
Carbohydrate Content: 34 g
Saturated Fat Content: 9 g
Unsaturated Fat Content: 0 g