Jalapeño Popper Mac And Cheese Recipe
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.
Equipment
- 9" x 13" baking dish
- Large Skillet
Ingredients
- 1 Pound Cavatappi Pasta, cooked to al dente
- 2 Tbs Butter
- 2 Tbs Flour
- 1.5 Cups Milk
- ½ Cup Heavy Cream
- Salt and Pepper to taste
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Paprika
- 8 Oz Cream Cheese, cubed and softened
- 2.5 Cups Cheddar Cheese, hand shredded
- 1 Cup Monterey Jack Cheese, hand shredded
- ¼-1/2 Cup Pickled Jalapenos
- 6 Slices Bacon, cooked and crumbled (plus some for garnish)
- 1-2 Fresh Jalapenos, sliced thin- for garnish
TOPPING
- 2 Tbs Butter, melted
- 1 Cup Ritz Crackers, crushed
Instructions
- Preheat the oven to 350°
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in milk and heavy cream and cook until its slightly thickened. Stir in cream cheese until smooth.
- Season with garlic powder, onion powder, paprika, salt, and pepper. Lower heat and slowly stir in cheddar and Monterey Jack until its smooth. Stir in the pickled jalapeños and chopped bacon.
- Fold in the cooked pasta until it’s evenly coated in the sauce and transfer it to a greased 9 x 13” baking dish. In a small bowl, stir together melted butter and crushed Ritz crackers and sprinkle then evenly on top.
- Place the baking dish 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.