Spicy Bacon Jalapeño Mac and Cheese with Crispy Panko Topping

This mac and cheese takes the classic comfort dish to a whole new level. We’ve combined gooey, melted cheese with the bold flavors of a jalapeño popper-crispy bacon, spicy peppers and a crunchy panko crust. The result is a creamy, cheesy pasta that’s packed with texture and heat.

Twirly cavatappi noodles are tossed in a rich, cheesy sauce made with cream cheese, Monterey Jack and a Mexican cheese blend. Salty bacon crumbles and fresh jalapeño slices add pops of flavor, while a spiced panko topping gives it that irresistible crunch. Best of all, it’s on the table in just 35 minutes!

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Ingredients

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil (use a large pot for 4 servings). Heat a large, dry pan over medium heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from the pan (you’ll use this to cook the aromatics later).
2. While bacon cooks, wash and dry produce. Halve jalapeño crosswise, removing ribs and seeds for less heat; thinly slice one half into rounds and finely dice the remaining half. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.
3. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. While pasta cooks, place 1 TBSP butter (2 TBSP for 4) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko. Season with salt and pepper.
4. Heat the pan with reserved bacon fat over medium-high heat. Add sliced jalapeño; season with salt. Cook, stirring occasionally, until just tender, 2-3 minutes. Transfer to a second small bowl and set aside. Add scallion whites, diced jalapeño and garlic to pan. Cook until slightly softened, 2-3 minutes. Season with salt and pepper.
5. Add flour to pan with aromatics; whisk until thoroughly coated. Whisk in cream sauce base, cream cheese, half the Southwest Spice Blend (all for 4 servings) and ½ cup reserved pasta cooking water (1 cup for 4); reduce heat to low. Simmer, whisking, until sauce is smooth and slightly thickened, 2-3 minutes. Whisk in Mexican cheese blend and Monterey Jack until melted and creamy.
6. Heat broiler to high. Roughly chop bacon. Stir bacon and drained cavatappi into pan with cheese sauce. (TIP: If your pan is not large enough, carefully transfer everything into the pot used to cook pasta.) If needed, stir in more reserved pasta cooking water a splash at a time until cavatappi is coated in a creamy sauce. Season with salt and pepper.
7. Transfer mac & cheese to an 8-by-8-inch baking dish (for 4 servings, use a 9-by-13-inch baking dish). Sprinkle with panko and sliced jalapeño. Broil until panko is browned and crispy, 2-3 minutes. (TIP: Watch carefully to avoid burning.) Sprinkle with scallion greens. Divide between plates or serve directly from baking dish.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni, shells or rotini works well.

Can I make this dish ahead of time?

You can assemble the mac and cheese (without the panko topping) and refrigerate. When ready to bake, add the panko and broil until crispy.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.