Spicy Bacon Jalapeño Mac and Cheese with Crispy Panko Crust

This isn’t your average mac and cheese. We’ve taken the classic creamy pasta and given it a fiery twist with smoky bacon, fresh jalapeños and a crunchy panko topping. Every bite delivers gooey cheese, salty bacon and just the right amount of heat.

Best of all, this indulgent dish comes together in just 35 minutes. Whether you’re cooking for a weeknight dinner or a game-day crowd, this bacon jalapeño mac and cheese is sure to be a hit.

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Ingredients

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

8 ounce BaconView 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 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 bacon cooks, halve the jalapeño crosswise, remove ribs and seeds, then 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 and cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. In a small microwave-safe bowl, melt butter (30 seconds). Stir in panko and season with salt and pepper.
4. Heat the pan with reserved bacon fat over medium-high heat. Add sliced jalapeño, season with salt and cook until just tender, 2-3 minutes. Transfer to a small bowl. Add scallion whites, diced jalapeño and garlic to the pan; cook until slightly softened, 2-3 minutes. Season with salt and pepper.
5. Add flour to the pan and whisk until coated. Whisk in cream sauce base, cream cheese, half the Southwest Spice Blend and ½ cup reserved pasta water. Reduce heat to low and simmer, whisking, until smooth and slightly thickened, 2-3 minutes. Whisk in Mexican cheese blend and Monterey Jack until melted.
6. Heat broiler to high. Roughly chop bacon. Stir bacon and drained cavatappi into the cheese sauce. If needed, add more reserved pasta water a splash at a time until creamy. Season with salt and pepper.
7. Transfer mac and cheese to an 8-by-8-inch baking dish. Sprinkle with panko and sliced jalapeño. Broil until panko is browned and crispy, 2-3 minutes. Sprinkle with scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

How do I make this dish less spicy?

Remove the seeds and ribs from the jalapeño or use only half of it.

Can I prepare this ahead of time?

Assemble the dish without broiling, then refrigerate. Broil just before serving.