Jalapeno popper mac and cheese takes a humble boxed mac and cheese and transforms it into a creamy, spicy, crunchy meal inspired by the classic appetizer. With just a few extra ingredients and a buttery breadcrumb topping, a boxed “deluxe” mac becomes a comforting main dish with a kick.
I’m on a mission to elevate boxed mac and cheese. Yes, the boxed kind is tasty on its own, but with very little extra effort you can make it into a complete, satisfying meal. This jalapeno popper version builds on that convenience: the boxed mac does the heavy lifting, and a handful of add-ins—cream cheese, heavy cream, jalapenos, bacon, and extra cheddar—turn it into something special. A panko and smoked paprika topping adds crunch and color, and a quick bake finishes it with a golden crust.
Ingredients
To make jalapeno popper mac and cheese you will need:
- Deluxe boxed mac and cheese – one 24 oz box (the type with premade cheese sauce).
- Jalapeno peppers – 2, seeded and diced.
- Butter – divided; a tablespoon for sautéing the jalapenos and a couple of tablespoons for the breadcrumb topping.
- Cream cheese – 6 oz, softened.
- Bacon – about 12 oz, cooked crisp and crumbled (optional but recommended).
- Heavy cream – 1/4 cup (don’t substitute a lower-fat option for best texture).
- Hot sauce – 1 tsp, optional for extra heat.
- Garlic powder – 1/4 tsp.
- Cheddar cheese – 2 cups shredded, divided.
- Bread crumb topping – 1 cup panko, 1/4 tsp smoked paprika, 2 tbsp melted butter (or crushed crackers if you don’t have panko).
Method
This recipe is straightforward and quick to assemble.
- Preheat the oven to 350°F (175°C).
- Cook the pasta from the boxed mac and cheese according to package directions until al dente. Drain and return the pasta to the pot.
- While the pasta cooks, melt 1 tablespoon of butter in a small skillet over medium heat and sauté the seeded, diced jalapenos just until they begin to soften. Remove from heat.
- To the hot pasta, add the boxed cheese sauce, 6 oz softened cream cheese, 1/4 cup heavy cream, and 1/4 teaspoon garlic powder. Stir until smooth and combined.
- Stir in 3/4 of the cooked, crumbled bacon, the softened jalapenos, 1 teaspoon hot sauce if using, and half of the shredded cheddar. Mix until everything is evenly combined.
- Transfer the mac and cheese to a well-greased baking dish and spread it into an even layer. Sprinkle the remaining cheddar and the reserved bacon over the top.
- Combine 1 cup panko, 1/4 teaspoon smoked paprika, and 2 tablespoons melted butter. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
- Bake at 350°F for about 20 minutes, until the topping is golden and the dish is warmed through. Serve hot.
Storage
Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave until warmed through, or reheat in a low oven to keep the topping crisp.
Tips and Variations
- Add shredded cooked chicken to make the dish heartier and turn it into a one-pan dinner.
- Always remove the seeds from jalapenos if you prefer milder heat. Leave a few seeds in if you want more kick, but take care to avoid eye irritation while prepping.
- If you don’t have panko, crushed Ritz-style crackers or crushed tortilla chips tossed with melted butter and smoked paprika make a tasty alternative topping.
- Adjust the amount of hot sauce to taste, or swap for a milder sauce if serving to kids or sensitive eaters.
Notes
- Prep time: about 15 minutes. Cook time: about 20 minutes. Total time: roughly 35 minutes.
- Serves approximately 6.
- This version uses a 24 oz deluxe boxed mac and cheese with premade sauce; ingredient amounts are scaled to that size.
Jalapeno popper mac and cheese is an easy, bold way to upgrade boxed mac into a crowd-pleasing main. Make it for game day, weeknight dinners, or whenever you want comforting, cheesy food with a spicy twist. Enjoy!