Spicy Bacon Jalapeño Mac and Cheese with Crispy Panko Crust

This mac and cheese takes comfort food to the next level. Creamy cavatappi noodles are tossed in a rich, cheesy sauce studded with crispy bacon and fresh jalapeño, then topped with a buttery panko crust that turns golden and crunchy under the broiler.

Every bite hits the perfect balance of gooey, spicy, salty and crunchy. And the best part? It comes together in just 35 minutes, making it an easy weeknight dinner that feels like a special treat.

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Ingredients

4 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) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from the pan.
2. While the bacon cooks, wash and dry the produce. Halve the 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 the scallions, separating whites from greens. Peel and mince the garlic.
3. Once the water is boiling, add the cavatappi and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain. Meanwhile, place the butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the panko and season with salt and pepper.
4. Heat the pan with the reserved bacon fat over medium-high heat. Add the sliced jalapeño rounds and season with salt. Cook until just tender, 2-3 minutes, then transfer to a small bowl. Add the scallion whites, diced jalapeño and garlic to the pan. Cook until slightly softened, 2-3 minutes, seasoning with salt and pepper.
5. Add the flour to the pan and whisk until thoroughly coated. Whisk in the cream sauce base, cream cheese, half the Southwest Spice Blend (use all for 4 servings) and ½ cup of the reserved pasta cooking water (1 cup for 4 servings). Reduce heat to low and simmer, whisking, until the sauce is smooth and slightly thickened, 2-3 minutes. Whisk in the Mexican cheese blend and Monterey Jack until melted and creamy.
6. Heat the broiler to high. Roughly chop the bacon. Stir the bacon and drained cavatappi into the pan with the cheese sauce. If the pan isn’t large enough, transfer everything to the pot used for the pasta. If needed, stir in more reserved pasta cooking water a splash at a time until the cavatappi is coated in a creamy sauce. Season with salt and pepper.
7. Transfer the mac and cheese to an 8-by-8-inch baking dish (use a 9-by-13-inch dish for 4 servings). Sprinkle with the panko mixture and sliced jalapeño rounds. Broil until the panko is browned and crispy, 2-3 minutes, watching carefully to avoid burning. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni, shells or rotini will work well. Adjust cooking time according to package directions.

How do I make this dish less spicy?

Remove all seeds and ribs from the jalapeño or use only half the jalapeño. You can also omit the Southwest Spice Blend for a milder flavor.

Can I prepare this mac and cheese ahead of time?

Yes, assemble the dish without the panko topping, cover and refrigerate for up to 24 hours. When ready to bake, add the panko and broil as directed, adding a few extra minutes if needed.