Bacon jalapeno popper macaroni and cheese - just like bacon jalapeno poppers but with the addition of elbow pasta! Creamy, flavorful, spicy!
I am so excited to introduce my new favorite way to eat mac and cheese: with bacon and canned jalapenos! This dish is so good, I am speechless. I've been eating a whole pan of this mac and cheese for the last 3 days, and I can't stop - I just made another half a batch!
You can't go wrong with this combination of ingredients. Your taste buds will thank you. You will make your spouse moan. Your friends and co-workers will love you even more. What also makes me speechless is how easy it was to make the whole thing - the recipe takes only 30 minutes.
Here is how easy it is to make this bacon jalapeno popper mac and cheese:
- Combine and heat milk, cheddar cheese and a little bit of cream cheese on medium heat until creamy
- Add cooked elbow macaroni
- Add cooked bacon and diced jalapenos
- Cook the mac and cheese for a couple of minutes to heat up all the ingredients and infuse the flavors. That's it! You have one of the best mac and cheese's you'll ever taste!
I don't even have to say this, but: if you love bacon wrapped jalapeno poppers, you'll love this dish!
Bacon Jalapeno Popper Macaroni and Cheese
Ingredients
- 3 cups elbow macaroni
- 1 ⅓ cups milk (may use more milk if needed)
- 1 ⅓ cups sharp cheddar cheese , shredded
- ⅓ cup cream cheese , softened
- 10 strips bacon , cooked and diced
- ¼ cup jalapeno peppers , marinated, from the can, finely chopped
- salt and pepper
Instructions
- Heat milk in a large saucepan - add cheddar cheese and cream cheese. Without bringing the mixture to boil, heat it gently, constantly stirring until all cheese is melted. If the sauce is too thick - add more milk. If the sauce appears too watery - it's OK. Once you add the pasta, the pasta will absorb some of the liquid, which will thicken the sauce.
- In the mean time, cook elbow macaroni al dente - drain and rinse with cold water to stop the cooking. Add macaroni to the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes stirring constantly to coat well.
- Add cooked bacon (already chopped into small bits) and chopped jalapenos (from the can) and stir. Add more jalapenos if you like it spicier.
- Only after you added bacon and jalapenos, you can season with salt and pepper if desired - do not add salt until this point because the bacon and the marinated jalapenos will bring saltiness to the dish.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
I don't usually comment on recipes but I had to on this. I made this a little while back and it was so good. I'm grilling out today for memorial day and was looking through my pinned sides. Nothing sounded good until I saw this. Thanks so much for the recipe. I'll be making it often. Yum!
This recipe is OFF THE HOOK good. I am addicted. It is so easy and the flavor is perfect. We like spicy so we do add a little more jalapeño then it calls for, but the recommended amount is perfect if you want flavor without heat. EXCELLENT!
I just made this recipe tonight - and it turned out exactly like it sounds!
My fiance accidentally grabbed Fat Free Cream Cheese and Medium Cheddar Cheese (instead of sharp), and I probably used closer to half a cup of chopped jalapeno slices and the whole 2 cup bag of shredded cheese, so it came out really spicy and cheesy!
I was surprised that you didn't need to make a butter and flour roux (like most homemade recipes call for) and I plan on trying to make this into Baked Mac & Cheese balls tomorrow for a pot luck after chilling in the fridge overnight, so fingers crossed!
Thanks for the recipe, it turned out super yummy, and with very little added salt! 🙂
Christy, thank you for your sweet comment! 🙂 I am glad you liked this recipe! Yes, I make most of my mac and cheeses without the butter and flour roux - I think the roux makes the sauce too thick and harder to reheat. Mixing cheese and half and half (or milk in this case, plus the addition of cream cheese) usually does the job really well!
Did you say bacon jalapeño mac & cheese??????? And it's so quick to make???? Need. To. Try. This. NOW.
Drool...