Bacon Jalapeno Mac n Cheese Recipe: The Ultimate Comfort Food
When I first made this Bacon Jalapeno Mac n Cheese, I wasn’t expecting it to steal the spotlight—but wow, it did.
One bite in, and I was hooked. The creamy cheese sauce, crispy smoky bacon, and spicy jalapeno pieces came together like magic.
It’s rich, bold, and a little bit fiery in the best way possible. I now make this recipe on repeat, especially when I want to impress without too much effort.
Ingredients
- Pasta – 12 oz elbow macaroni or shells; cook until just underdone so it finishes in the oven
- Bacon – 6 slices, chopped; adds smoky crunch and richness
- Jalapenos – 2 fresh jalapenos, deseeded and diced; gives heat and brightness
- Butter – 4 tablespoons; forms the base of the roux and adds flavor
- Flour – 2 tablespoons; thickens the sauce to a velvety texture
- Half-and-half – 2 cups; makes the sauce extra creamy (don’t use skim milk!)
- Cheddar cheese – 1½ cups shredded; sharp flavor and melts beautifully
- Pepper Jack cheese – 1 cup shredded; brings extra spice and creaminess
- Mozzarella cheese – ¾ cup shredded; for stretch and mild flavor
- Panko breadcrumbs – ½ cup; adds golden crunch on top
- Grated Parmesan – ⅓ cup; boosts the flavor of the topping
- Salt and black pepper – to taste; season the sauce just right
Note: This recipe makes about 4–6 generous servings based on the ingredient quantities above.
Variations
Want to switch it up a little? Try these twists:
- Make It Vegetarian: Skip the bacon and toss in smoked paprika or mushrooms for depth and a meaty texture.
- Lighter Option: Use low-fat cheese and swap half-and-half with whole or almond milk.
- Spice It Up: Add pickled jalapenos or sprinkle in red pepper flakes for a bolder bite.
- Cheese Swap: Smoked Gouda, Fontina, or Gruyere all melt wonderfully and change up the flavor profile.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Equipment You Need
- Large Pot – For boiling the pasta until it’s just shy of done
- Skillet – Used to cook bacon and make the cheese sauce
- Whisk – Helps create a smooth, lump-free cheese sauce
- Baking Dish – To assemble and bake everything to golden perfection
How to Make Bacon Jalapeno Mac n Cheese?
Making this dish is easy and fun. I love how the spicy and cheesy flavors come together into something totally crave-worthy.
Boil the Pasta
First, bring a large pot of salted water to a boil and cook your pasta for about 2 minutes less than the package suggests. You want it slightly undercooked so it can absorb the cheesy goodness later. Drain it and set it aside.
Cook the Bacon
Chop the bacon into small bits and toss it into a skillet over medium heat. Let it sizzle until crispy, then transfer to a paper towel-lined plate. Leave a bit of the bacon grease in the pan—it gives the sauce amazing flavor.
Sauté the Jalapenos
Add the butter to the same skillet. Once melted, stir in the chopped jalapenos and cook for a minute or two. They’ll soften up and mellow out, which helps them blend better into the sauce without overpowering it.
Make the Cheese Sauce
Now sprinkle in the flour and whisk it together with the butter and jalapenos. Keep stirring for about 1 minute to cook off the floury taste. Gradually pour in the half-and-half while whisking. Once it thickens slightly, add all three cheeses and stir until everything melts into a creamy sauce.
Combine and Season
Add the cooked pasta and bacon into the skillet and stir gently to coat every piece with that cheesy sauce. Taste it, then add salt and black pepper as needed. You can leave everything in the skillet if it’s oven-safe or transfer it to a baking dish.
Make the Topping
In a small bowl, mix together the melted butter, Panko breadcrumbs, and Parmesan. Sprinkle this mix evenly over the top of the pasta—it’ll bake into a perfectly crunchy crust.
Bake It & Serve
Place your dish in a preheated oven at 350°F and bake for about 20 minutes. The top should turn golden, and the cheese sauce will bubble around the edges. Let it rest for 10 minutes before digging in so everything can set a bit.
Additional Tips for Making this Recipe Better
After making this a few times, here are some things I learned that really help:
- Don’t fully cook the pasta—it finishes baking in the oven and soaks up the sauce better.
- Always grate cheese yourself. I know it takes longer, but it melts so much better than pre-shredded.
- If you’re a fan of deep smoky flavor, go with hickory-smoked bacon.
- Only add the breadcrumbs right before baking, or they might get soggy if they sit too long.
- Add a little bit of garlic powder or mustard powder into the cheese sauce for extra depth.
How to Serve Bacon Jalapeno Mac n Cheese?
I love serving this in a cast-iron skillet right out of the oven—it looks rustic and keeps the dish warm longer. You can garnish it with a sprinkle of chopped parsley or a little extra Parmesan to make it look extra appetizing.
This pairs great with a crisp green salad to balance out the richness. I usually serve it with garlic bread or soft dinner rolls to help scoop up every last bit of sauce. It also makes an awesome side dish at BBQs or holiday dinners.
Nutritional Information
Here’s a rough idea of the nutrition per serving:
- Calories: 560
- Protein: 34g
- Carbohydrates: 47g
- Fat: 60g
Make Ahead and Storage
- Make Ahead: You can prep this the night before! Just assemble the mac n cheese, skip the topping, and cover it. Add the breadcrumbs before baking the next day.
- Storing Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of milk to bring back the creaminess.
- Freezing: You can freeze it before baking (without the topping). Let it thaw in the fridge, add the breadcrumb mix fresh, then bake.
Why You’ll Love This Recipe?
Here’s why I keep coming back to this mac n cheese again and again:
- Cheesy and Spicy in One Dish: The combo of gooey cheese and spicy jalapenos is an instant flavor win.
- Comfort Food That Packs a Punch: It’s rich, warm, satisfying, and gives you just enough heat to keep things interesting.
- Easily Customizable: From swapping cheeses to skipping the bacon, you can make this fit your style.
- Perfect for Leftovers: It reheats beautifully and might even taste better the next day.
- Great for Gatherings: Everyone asks for the recipe when I bring this to parties—it’s a total crowd-pleaser!
Bacon Jalapeno Mac n Cheese Recipe
Ingredients
Method
- First, bring a large pot of salted water to a boil and cook your pasta for about 2 minutes less than the package suggests. You want it slightly undercooked so it can absorb the cheesy goodness later. Drain it and set it aside.
- Chop the bacon into small bits and toss it into a skillet over medium heat. Let it sizzle until crispy, then transfer to a paper towel-lined plate. Leave a bit of the bacon grease in the pan—it gives the sauce amazing flavor.
- Add the butter to the same skillet. Once melted, stir in the chopped jalapenos and cook for a minute or two. They’ll soften up and mellow out, which helps them blend better into the sauce without overpowering it.
- Now sprinkle in the flour and whisk it together with the butter and jalapenos. Keep stirring for about 1 minute to cook off the floury taste. Gradually pour in the half-and-half while whisking. Once it thickens slightly, add all three cheeses and stir until everything melts into a creamy sauce.
- Add the cooked pasta and bacon into the skillet and stir gently to coat every piece with that cheesy sauce. Taste it, then add salt and black pepper as needed. You can leave everything in the skillet if it’s oven-safe or transfer it to a baking dish.
- In a small bowl, mix together the melted butter, Panko breadcrumbs, and Parmesan. Sprinkle this mix evenly over the top of the pasta—it’ll bake into a perfectly crunchy crust.
- Place your dish in a preheated oven at 350°F and bake for about 20 minutes. The top should turn golden, and the cheese sauce will bubble around the edges. Let it rest for 10 minutes before digging in so everything can set a bit.
Notes
- Don’t fully cook the pasta—it finishes baking in the oven and soaks up the sauce better.
- Always grate cheese yourself. I know it takes longer, but it melts so much better than pre-shredded.
- If you’re a fan of deep smoky flavor, go with hickory-smoked bacon.
- Only add the breadcrumbs right before baking, or they might get soggy if they sit too long.
- Add a little bit of garlic powder or mustard powder into the cheese sauce for extra depth.
