Mac and cheese is the ultimate comfort food. This version contains all the components of a jalapeno popper- bacon, cream cheese, cheddar cheese, and of course, lots of jalapenos. It’s wonderfully salty and cheesy with a spicy kick.

Equipment Needed

Box Grater– Mac and cheese tastes best when you shred your own cheese. For this recipe, I shred the cheddar but use pre-shredded mozzarella.
Pasta Pot- you can boil the pasta in any large pot but this Cusinart Pasta Pot with Straining Cover makes straining the pasta super easy.

Tips For Making Jalapeno Popper Mac and Cheese

I use cavatappi for this mac and cheese but pretty much any pasta shape will work. Penne, macaroni, and shells are other good choices.

You want to cook your pasta just until al dente. It will cook a little more in the oven.

I use a combination of cheddar cheese and mozzarella which I think is perfect for complementing the cream cheese. You could use Monterey Jack instead of the mozzarella cheese or Pepper Jack if you want to add more heat.

If you want less heat, remove the ribs and seeds from the jalapenos.

The jalapeno pepper is briefly sauteed with some onion and this removes some of the bite from the jalapeno. You could use canned jalapeno or pickled jalapeno instead of fresh.

How To Serve

This Jalapeno Popper Mac and Cheese works great as a side dish, but it is hearty enough to eat as a main dish. You could leave out the bacon to make it vegetarian.

It’s the ultimate mac and cheese for spicy food lovers!