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    Bacon Jalapeno Popper Macaroni and Cheese

    Published: Feb 26, 2014 / 18 Comments

    30.0K shares
    • Facebook575
    Recipe Print

    Bacon jalapeno popper macaroni and cheese - just like bacon jalapeno poppers but with the addition of elbow pasta! Creamy, flavorful, spicy!

    Bacon jalapeno popper mac and cheese

    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.

    Bacon jalapeno popper mac and cheese

    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!

    Bacon jalapeno popper mac and cheese

    I don't even have to say this, but: if you love bacon wrapped jalapeno poppers, you'll love this dish!

    Bacon jalapeno popper mac and cheese

    bacon jalapeno popper mac and cheese
    5 from 1 vote

    Bacon Jalapeno Popper Macaroni and Cheese

    Bacon Jalapeno Popper Mac and Cheese - just like bacon jalapeno poppers but with the addition of elbow pasta! Creamy, flavorful, spicy!
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 6 servings
    Calories per serving 591 kcal
    Author: Julia

    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

    Nutrition Information
    Bacon Jalapeno Popper Macaroni and Cheese
    Amount per Serving
    Calories
    591
    % Daily Value*
    Fat
     
    30
    g
    46
    %
    Saturated Fat
     
    13
    g
    81
    %
    Cholesterol
     
    69
    mg
    23
    %
    Sodium
     
    466
    mg
    20
    %
    Potassium
     
    351
    mg
    10
    %
    Carbohydrates
     
    56
    g
    19
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    22
    g
    44
    %
    Vitamin A
     
    565
    IU
    11
    %
    Vitamin C
     
    4.5
    mg
    5
    %
    Calcium
     
    271
    mg
    27
    %
    Iron
     
    1.3
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Keyword bacon jalapeno popper mac and cheese, spicy mac and cheese
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. Knite Starz

      May 29, 2017 at 1:45 pm

      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!

      Reply
    2. Kristin Huffman

      November 24, 2014 at 10:35 pm

      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!

      Reply
    3. Christy

      October 18, 2014 at 2:45 am

      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! 🙂

      Reply
      • Julia

        October 22, 2014 at 3:14 pm

        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!

        Reply
    4. Consuelo @ Honey & Figs

      February 28, 2014 at 9:32 am

      Did you say bacon jalapeño mac & cheese??????? And it's so quick to make???? Need. To. Try. This. NOW.

      Reply
    5. Matt @ Runner Savvy

      February 27, 2014 at 7:54 pm

      Drool...

      Reply
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