Spicy Bacon Jalapeño Mac and Cheese with Crispy Panko Crust

Get ready for the ultimate comfort food mashup! This mac and cheese takes the creamy, gooey goodness you love and amps it up with smoky bacon, spicy jalapeños and a crunchy panko crust. It’s like a jalapeño popper meets your favorite pasta dish-and it’s all on the table in just 35 minutes.

Twirly cavatappi noodles are coated in a rich cheese sauce made with cream cheese and a blend of Mexican cheeses. Crispy bacon adds salty crunch, while fresh jalapeños bring a kick of heat. A buttery panko topping broils to golden perfection, making every bite irresistible.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Fusilli PastaView 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

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 pan (you’ll use this to cook the jalapeño later).
2. While bacon cooks, wash and dry produce. Halve jalapeño crosswise, removing ribs and seeds for less heat; thinly slice one half into half-moons and finely dice the remaining. 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 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 diced jalapeño and garlic to pan. Cook, stirring occasionally, until slightly softened, 2-3 minutes. Season with salt and pepper.
5. Add flour to same pan; 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 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. Divide between plates or serve directly from baking dish.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute regular cavatappi or any short pasta. Cook according to package directions.

How do I make this dish less spicy?

Remove the ribs and seeds from the jalapeño before slicing. You can also use only half the jalapeño.

Can I prepare this ahead of time?

You can assemble the mac and cheese without the panko topping, refrigerate and then add panko and broil just before serving.