Spicy Bacon Jalapeño Mac and Cheese with Crispy Panko Topping

This mac and cheese is anything but ordinary. We’ve taken the classic creamy pasta and given it a spicy, smoky twist inspired by jalapeño poppers. Crispy bacon, fresh jalapeño slices and a crunchy panko crust take this dish to the next level.

Ready in just 35 minutes, it’s the perfect weeknight indulgence. The combination of gooey cheeses, tender cavatappi and a kick of heat will have everyone coming back for seconds.

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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

4 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 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. Wash and dry the produce. Halve the jalapeño crosswise; remove ribs and seeds for less heat. Slice one half into thin 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. While the pasta cooks, place 1 tablespoon butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the panko breadcrumbs and season with salt and pepper.
4. Heat the pan with reserved bacon fat over medium-high heat. Add the sliced jalapeño rounds and season with salt. Cook until just tender, 2-3 minutes. Transfer to a small bowl and set aside. 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 thoroughly coated. Whisk in the cream sauce base, cream cheese, half the Southwest Spice Blend and 1/2 cup reserved pasta cooking water. 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 cooked bacon. Stir the bacon and drained cavatappi 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-by-8-inch baking dish. Sprinkle the panko mixture and sliced jalapeño rounds on top. 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, you can substitute cavatappi with any short pasta like elbow macaroni, shells or rotini. Adjust cooking time according to package directions.

How can I make this dish less spicy?

To reduce heat, remove all seeds and ribs from the jalapeño and use only half of the Southwest Spice Blend. You can also omit the sliced jalapeño topping.

Can I prepare this mac and cheese ahead of time?

Yes, you can assemble the dish without the panko topping and refrigerate. When ready to bake, add the panko and broil until crispy. You may need to add a splash of milk before broiling if the sauce has thickened.