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Crispy Bacon Jalapeño Baked Mac and Cheese

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This bold, cheesy baked mac and cheese features crispy bacon, spicy jalapeños, and a creamy blend of cheddar and Monterey Jack cheeses. It’s easy to make, crowd-pleasing, and perfect for family dinners or potlucks.

Ingredients

Scale
  • 1 lb elbow macaroni (or cavatappi)
  • Salt, for boiling water
  • 2 cups sharp cheddar cheese, grated
  • 1 cup Monterey Jack cheese, grated
  • 2 cups whole milk
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • Salt, to taste
  • 5 slices thick-cut bacon, chopped
  • 2 fresh jalapeños, seeded and diced
  • 1/2 cup panko breadcrumbs
  • 2 tbsp chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
  2. Bring a large pot of salted water to a boil. Add macaroni and cook for 7–8 minutes until al dente. Drain and set aside.
  3. While pasta cooks, heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 7–9 minutes. Remove bacon and drain on paper towels. Reserve 1 tbsp bacon fat in the skillet.
  4. Add diced jalapeños to the skillet and sauté for 2–3 minutes until softened and fragrant. Set aside.
  5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until bubbling but not browned.
  6. Slowly whisk in milk, stirring constantly to prevent lumps. Cook until thickened and smooth, about 4–5 minutes.
  7. Reduce heat to low. Stir in cheddar and Monterey Jack cheese, a handful at a time, until melted and creamy.
  8. Add garlic powder, onion powder, smoked paprika, black pepper, and salt to taste. Sauce should be thick enough to coat the back of a spoon.
  9. Place drained pasta in a large mixing bowl. Pour cheese sauce over pasta and stir until evenly coated.
  10. Fold in sautéed jalapeños and half the crispy bacon. Taste and adjust salt if needed.
  11. Transfer mac and cheese mixture into the prepared baking dish. Smooth the top.
  12. Sprinkle panko breadcrumbs evenly over the surface, then scatter the remaining bacon on top. Finish with chopped parsley if desired.
  13. Bake for 20–25 minutes, or until bubbly and the top is golden brown. For extra crunch, broil the last 1–2 minutes, watching closely.
  14. Let cool for 5–10 minutes before serving.

Notes

For gluten-free, use GF pasta, flour, and breadcrumbs. Slightly undercook pasta for best texture. Freshly grated cheese melts better than pre-shredded. Adjust jalapeño heat by leaving in seeds or substituting with mild chilies. Broil briefly for extra crunchy topping. Leftovers can be refrigerated up to 4 days or frozen up to 2 months.

Nutrition

Keywords: mac and cheese, bacon, jalapeño, baked, comfort food, cheesy, casserole, easy dinner, potluck, family recipe

Find it online: https://jodierecipes.com/crispy-bacon-jalape-n-o-baked-mac-and-cheese-recipe-easy-bold-and-cheesy/