Spicy Bacon Jalapeño Mac and Cheese with Cream Cheese Panko Crust

If you thought you were craving ordinary mac and cheese, think again. This recipe combines all the gooey, melty goodness of a classic mac with the rich, spicy flavors of a bacon-wrapped jalapeño popper. The result is the comfort food you never knew you needed.

Twirly cavatappi noodles are tossed in a creamy, cheesy sauce with salty crumbles of bacon, fresh jalapeño slices for heat and a crispy, spiced panko crust for crunch. Best of all, it’s ready in just 35 minutes-what more could you want?

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon PHILADELPHIA® Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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 the pan (you’ll use this to cook the aromatics later).
2. While bacon cooks, wash and dry produce. Halve 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 scallions, separating whites from greens. 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 tablespoon butter (2 tablespoons for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko. Season with salt and pepper.
4. Heat the 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 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 with aromatics; whisk until thoroughly coated. Cut the top off the carton of cream sauce base to open fully; pour contents into pan. Using a spoon or spatula, scrape any remaining sauce from carton into pan. Whisk in cream cheese, half the Southwest Spice (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 and Monterey Jack until melted and creamy.
6. Heat broiler to high. Roughly chop bacon. Stir bacon and drained cavatappi into the pan with cheese sauce. (Tip: If your pan is not large enough, carefully transfer everything into the 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 and 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.) Sprinkle with scallion greens. Divide between plates or serve directly from the baking dish.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni, shells or rotini will work well.

How do I store leftovers?

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

Can I make this vegetarian?

Omit the bacon and use vegetable broth or water instead of bacon fat to cook the aromatics.