Spicy Bacon Jalapeño Mac and Cheese with Crispy Panko Topping

This mac and cheese is anything but ordinary. We’ve taken the classic comfort food and given it a spicy, smoky twist inspired by bacon-wrapped jalapeño poppers. Twirly cavatappi noodles are coated in a rich, creamy cheese sauce studded with salty bacon bits and fresh jalapeño for heat. A crispy panko crust adds the perfect crunch, making every bite irresistible.

Best of all, this dish comes together in just 35 minutes, making it a perfect weeknight dinner or indulgent lunch. Whether you’re a mac and cheese purist or love bold flavors, this recipe is sure to become a new favorite.

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Ingredients

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

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 bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer bacon 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. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.
3. Once water is boiling, add cavatappi pasta and cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. In a small microwave-safe bowl, melt 1 tablespoon butter. Stir in panko and season with salt and pepper.
4. Heat the pan with reserved bacon fat over medium-high heat. Add sliced jalapeño rounds 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 1/2 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 the bacon. Stir bacon and drained cavatappi into the cheese sauce. If needed, add more pasta water a splash at a time until creamy. Season with salt and pepper.
7. Transfer the mac and cheese to an 8-by-8-inch baking dish. Sprinkle with panko mixture and reserved sliced jalapeño. Broil until panko is browned and crispy, 2-3 minutes. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

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

Can I make this dish ahead of time?

You can assemble the mac and cheese without the panko topping up to a day ahead. Cover and refrigerate, then add panko and broil just before serving.

What can I use instead of Southwest Spice Blend?

A mix of chili powder, cumin, garlic powder and a pinch of cayenne works well as a substitute.