Spicy Bacon Jalapeño Mac and Cheese with Crispy Panko Topping

If you love the combination of creamy, cheesy pasta and the bold flavors of a jalapeño popper, this recipe is for you. We’ve taken classic mac and cheese and given it a smoky, spicy upgrade with crispy bacon, fresh jalapeños and a crunchy panko crust. The result is a dish that’s both comforting and exciting, perfect for weeknight dinners or game day gatherings.

Best of all, this mac and cheese comes together in just 35 minutes. The creamy sauce is made with a blend of Monterey Jack and Mexican cheeses, while the panko topping adds a satisfying crunch. Whether you serve it as a main or a side, it’s sure to become a new favorite.

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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

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. Heat a large, dry pan over medium heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Discard all but a thin layer of bacon fat from the pan.
2. While the bacon cooks, halve the jalapeño lengthwise, remove the ribs and seeds, then thinly slice one half into rounds and finely dice the remaining half. Trim and thinly slice the scallions, separating the white parts from the green tops. Peel and mince the garlic.
3. Once the water is boiling, add the cavatappi pasta. Cook until al dente, 9-11 minutes. Reserve 1 cup of pasta cooking water, then drain. In a small microwave-safe bowl, melt the butter (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. Season with salt and pepper.
5. Add the flour to the pan and whisk until the aromatics are 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. Reduce the 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. Preheat the broiler to high. Roughly chop the bacon. Stir the bacon and drained pasta into the cheese sauce. If the sauce is too thick, add more reserved pasta cooking water a splash at a time until the pasta is well coated. Season with salt and pepper.
7. Transfer the mac and cheese to an 8×8-inch baking dish. Sprinkle the panko mixture and sliced jalapeño rounds on top. Broil until the panko is golden and crispy, 2-3 minutes. Watch carefully to avoid burning. Garnish with the scallion greens and serve.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, any short pasta like cavatappi, elbow macaroni or fusilli works well. Adjust cooking time according to package directions.

How do I store leftovers?

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

Can I make this dish ahead of time?

Yes, you can assemble the mac and cheese (without the panko topping) and refrigerate. When ready to serve, add the panko and broil as directed.