Jalapeño popper mac and cheese is made with pasta tossed in a creamy cheese sauce, smoky bacon, and picked jalapeños, baked until bubbly with a buttery Ritz cracker topping.

From the recipe collection of Tara Ippolito

This jalapeño popper mac and cheese is a fun change from classic recipe. It’s got all the creamy, cheesy flavors but kicked up with jalapeños and smoky bacon. It has everything you love about jalapeño poppers without the extra prep or fuss.

Instead of stuffing, breading, and baking individual peppers, everything comes together in one pan. You truly get the best of both worlds! Comfort food mac and cheese and bold jalapeño popper flavor in an easy, crowd pleasing dish.

Ingredients

Here’s everything you’ll need to make this delicious Mac and cheese. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Cavatappi- Holds onto the creamy sauce perfectly.
Butter- Adds richness and forms the roux.
Flour- Thickens the sauce so it coats the pasta.
Milk & Heavy Cream- Creates a creamy, velvety base for the sauce.
Cream Cheese- Mimics the signature filling of jalapeño poppers and makes the sauce extra smooth.
Cheddar Cheese- Brings bold, classic mac and cheese flavor.
Monterey Jack Cheese- Adds meltability and creaminess without overpowering the other cheeses.
Pickled Jalapeños- Add tangy heat and extra depth without increasing spice too much.
Garlic Powder- Enhances savory flavor throughout the dish.
Paprika- Adds subtle smokiness that complements the bacon.
Salt- Enhances the other ingredients.
Pepper- Cuts the richness of the cheese sauce.
Ritz Crackers- Adds a crunchy, buttery topping.
Bacon- Brings smoky, salty crunch and classic popper flavor.
Fresh Jalapenos- An optional garnish that adds fresh heat and true popper style feel.

How To Make It

Here’s how to make this delicious meal. You can find the full ingredients list along with instructions on the recipe card below.

Preheat the oven to 350°

First, melt the butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and heavy cream and cook until slightly thickened. Stir in cream cheese until smooth.

PRO TIP: Microwave the milk and heavy cream for 15 seconds to warm it up a bit. It will incorporate into the sauce much better that way.

Then, season with garlic powder, onion powder, smoked paprika, salt, and pepper. Lower heat and slowly stir in cheddar and Monterey Jack until silky. Stir in the pickled jalapeños and chopped bacon.

PRO TIP: Be sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Now, fold in pasta until it’s evenly coated in the sauce. Transfer it to a greased 9 x 13” baking dish and sprinkle on the Ritz cracker topping. Place it into the center rack of the oven for 20-25 minutes or until the sides are hot and bubbly and the topping is lightly golden. Let it rest for 5 minutes, garnish with additional bacon bits and sliced jalapeños and enjoy.

PRO TIP: Cook the pasta just until dente to avoid not getting too mushy while in the oven.

PRO TIP: Let it rest so the sauce can settle and thicken up.

Can I Make This Ahead Of Time?

Yes, you can! Just assemble the mac and cheese, cover tightly, and refrigerate for up to 24 hours. Add the topping right before baking.

Can I Use Fresh Jalapeños Instead Of Pickled?

Yes, but pickled jalapeños are often preferred because they add heat and tang without overpowering the cheese sauce.

What Is The Best Pasta For This?

Elbow macaroni and cavatappi work best because they hold onto the thick, creamy sauce. I personally love cavatappi (corkscrew) for this.

Storage

Let the macaroni and cheese cool completely and place it into an air tight container. It will last in the refrigerator for up to three day.