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Jalapeno Popper Mac and Cheese flavored with jalapenos, cream cheese, and cheese make the perfect holiday side.
If I didn’t care about health, fat, and calories, I could eat Mac and Cheese all day, every day. It’s my favorite comfort food and the holiday season is when I typically make mac and cheese for the family.
What is Jalapeno Popper Mac & Cheese?
Jalapeno Popper Mac & Cheese is essentially regular good ol’ mac and cheese flavored with all that jalapeno popper flavor – jalapenos and cream cheese.
Can I make this recipe vegan, gluten-free?
Making a vegan mac and cheese requires quite a few ingredient swaps, so if you’re comfortable cooking dairy-free meals, go ahead and replace the butter, cheese, milk, and cream cheese with vegan alternatives.
For a gluten-free option: use gluten-free shells instead of regular white shells. Also, use gluten-free panko crumbs.
What kind of cheese should I use in this recipe?
For that real jalapeno popper taste, I recommend sticking with sharp cheddar.
Feel free to use medium cheddar, however I would stay away from mild.
If you must use another cheese – I recommend Gruyere, White Cheddar, Mexican Blend, and Colby.
Can I make Jalapeno Mac and Cheese ahead of time?
For mac and cheese, I normally don’t recommend letting the cheese sauce sit in the fridge for too long. Mac and cheese can be tricky so be careful when making this ahead of time.
Having said that, you may make the sauce four hours ahead of time, however before serving warm up the sauce slowly ensuring nothing becomes curdled.
Make the pasta about 20 minutes before serving.
Drain and add the hot pasta to the hot cheese sauce – DO NOT ADD HOT PASTA TO COLD CHEESY SAUCE ELSE IT WILL CURDLE.
Tips on making Jalapeno Popper Mac and Cheese:
One of the biggest issues when making mac and cheese is ending up with a curdled mess. To avoid this issue, it’s important to make sure the cream cheese, cheese, and milk are all at room temperature. Also, it’s important to add these ingredients slowly and whisk them often to prevent the sauce from curdling.
- Make sure the cream cheese, cheese, and milk are all at room temperature or close to it.
- When adding the milk to the roux (butter-flour mixture), make sure you add the milk very slowly and keep whisking. This will help prevent lumps and will also ensure the sauce doesn’t curdle.
- When adding the cream cheese to the sauce, again, add it a little bit at a time and whisk in the cream cheese.
- Lastly, when adding the cheese to the sauce, make sure you add a little bit at a time and reduce the heat to low to avoid any curdling.
Ingredients you’ll need for Jalapeno Popper Mac and Cheese:
Jalapenos: Use a total of three jalapenos – two with seeds and one deseeded.
Garlic: Fresh garlic is the way to go.
Butter: Butter is essential in making a roux for this recipe. This recipe uses a total of 3 tbsp of butter.
All-purpose Flour: You need flour to make a roux in this recipe.
Milk: Use whole milk and add it slowly to the roux (butter-flour mixture).
Cream Cheese: You’ll need 4 ounces of cream cheese for that jalapeno popper flavor.
Cheese: I highly recommend using sharp cheddar cheese, but medium cheddar will work too.
Pasta Shells: I love using medium shells for any mac and cheese recipe. Another alternative is using elbow macaroni.
Spices: You’ll need garlic powder, paprika, nutmeg, black pepper, and salt.
Panko: Panko makes such a great crumb topping so I recommend using panko over breadcrumbs.
Jalapeno Popper Mac and Cheese is:
Scrumptious
Creamy
Cheesy
Indulgent
Vegetarian
Gluten-free option
How to make Jalapeno Popper Mac and Cheese recipe step by step?
Prep
1. Chop the garlic and jalapenos. You’ll need 2 jalapenos chopped WITH SEEDS, and 1 jalapeno chopped DESEEDED.
2. Set aside a large pot of water and bring to a boil. Once the water boils, add the pasta shells and cook according to the directions on the package.
3. Grate sharp cheddar cheese and set aside.
4. Set aside the butter and cream cheese so they come to room temperature.
Cook
1. Heat up a pot on medium heat, once hot, add oil followed by garlic. Cook for 30 seconds to avoid burning.
2. Add the chopped jalapenos and cook for 5-6 minutes or until softened.
3. Add 4 tbsp of butter and let it melt for about 30 seconds.
4. Now add the all-purpose flour. Stir well and cook for 2 minutes to form a roux.
5. Slowly, VERY SLOWLY, add the milk and keep stirring.
6. Once all the milk has been added, let the sauce warm up. Lower the heat to low-medium heat. This will take about 6-7 minutes. DO NOT BOIL THE SAUCE, it should just be hot.
7. You know the sauce is cooked once the back of a wooden spoon is coated with the sauce.
8. Now add the cream cheese a little at a time.
9. Whisk it in.
10. Reduce the heat to low. Slowly add the cheese – a little at a time and whisk it in.
11. Stir for a couple of minutes until the cheese sauce is hot.
12. Now add all your seasonings – garlic powder, paprika, black pepper, nutmeg, and a pinch of salt. You won’t need a ton of salt in this recipe as cheese contains a good amount of salt already.
13. Cook for a minute. Your sauce is ready.
14. Drain the pasta and add the cooked pasta to the sauce.
15. It’s so good. Turn off the stove.
Make the Crumb Topping
1. Heat up a pan on low-medium heat, add 1 tbsp butter. Once the butter bubbles…
2. Add the panko crumbs.
3. Stir and cook for a minute or two until the panko crumbs brown.
Serve
1. Add the mac and cheese to a serving dish.
2. Top with cooked panko crumbs.
Pin & Enjoy!
More Holidays Recipes!
- Masala Mac and Cheese
- Truffle Mac and Cheese
- Salsa Mac and Cheese
- Baked Jalapeno Poppers
- Jalapeno Popper Garlic Bread
Jalapeno Popper Mac and Cheese
EQUIPMENT
INGREDIENTS
for the cheese sauce
- 1 tbsp avocado oil
- 3 cloves garlic chopped
- 2 jalapeños, chopped with seeds
- 1 jalapeno, chopped & deseeded
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 1/2 cups whole milk, added very slowly
- 4 ounces cream cheese, room temperature
- 2 1/2 cups sharp cheddar cheese, added very slowly
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/3 tsp black pepper
- 1/4 tsp nutmeg
- salt to taste
- 1 pound medium shells pasta, cooked
for the topping
- 1 tbsp unsalted butter
- 2 cloves, smashed garlic
- 1 cup panko crumbs
INSTRUCTIONS
Prep
- Chop the garlic and jalapenos. You'll need 2 jalapenos chopped WITH SEEDS, and 1 jalapeno chopped DESEEDED.
- Set aside a large pot of water and bring to a boil. Once the water boils, add the pasta shells and cook according to the directions on the package.
- Grate sharp cheddar cheese and set aside.
- Set aside the butter and cream cheese so they come to room temperature.
Cook
- Heat up a pot on medium heat, once hot, add oil followed by garlic. Cook for 30 seconds to avoid burning.
- Add the chopped jalapenos and cook for 5-6 minutes or until softened.
- Add 4 tbsp of butter and let it melt for about 30 seconds.
- Now add the all-purpose flour. Stir well and cook for 2 minutes to form a roux.
- Slowly, VERY SLOWLY, add the milk and keep stirring.
- Once all the milk has been added, let the sauce warm up. Lower the heat to low-medium heat. This will take about 6-7 minutes. DO NOT BOIL THE SAUCE, it should just be hot.
- You know the sauce is cooked once the back of a wooden spoon is coated with the sauce.
- Now add the cream cheese a little at a time.
- Whisk it in.
- Reduce the heat to low. Slowly add the cheese - a little at a time and whisk it in.
- Stir for a couple of minutes until the cheese sauce is hot.
- Now add all your seasonings - garlic powder, paprika, black pepper, nutmeg, and a pinch of salt. You won't need a ton of salt in this recipe as cheese contains a good amount of salt already.
- Cook for a minute. Your sauce is ready.
- Drain the pasta and add the cooked pasta to the sauce.
- It's so good. Turn off the stove.
Make the Crumb Topping
- Heat up a pan on low-medium heat, add 1 tbsp butter. Once the butter bubbles...
- Add the panko crumbs.
- Stir and cook for a minute or two until the panko crumbs brown.
Serve
- Add the mac and cheese to a serving dish.
- Top with cooked panko crumbs.
I made this recipe for thanksgiving! The flavor of this Max and cheese i wonderful! It had just a hint of spice kick without being overwhelming spicy. The only negative was that I made this hours before serving it so by the time I served it it had become very dry and clumpy because all the cheesy goodness had been absorbed into the past. I did reheat in the oven but didn’t help with the dryness. Wouldn’t recommend making it ahead of time.
HI Pooja. I’m sorry to hear that it dried out. Yes, always better to make the pasta right before serving. The sauce can be made ahead of time. I’m glad you at least liked the flavor. 🙂