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Creamy Bacon Jalapeño Popper Mac and Cheese Skillet

Bacon Jalapeño Popper Mac and Cheese - featured image
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This easy one-pan mac and cheese combines crispy bacon, spicy jalapeños, and a luxuriously creamy cheese sauce for a comforting twist on classic comfort food. Perfect for busy weeknights, potlucks, or whenever you crave a little heat with your cheese.

Ingredients

Scale
  • 8 oz elbow macaroni (or shells; use gluten-free pasta if needed)
  • 4 slices thick-cut bacon, diced
  • 2–3 fresh jalapeños, seeded and diced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour (or cornstarch for gluten-free)
  • 2 cups whole milk
  • 4 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • Salt and pepper, to taste
  • 1/2 cup panko bread crumbs (or gluten-free crumbs)
  • 2 tbsp melted butter
  • 2 tbsp grated Parmesan cheese
  • Extra diced jalapeños and crumbled bacon for garnish (optional)

Instructions

  1. Dice bacon into small pieces. Seed and finely dice jalapeños. Shred all cheeses and set aside. Preheat oven broiler to high.
  2. Boil elbow macaroni in salted water according to package instructions until just al dente (about 8 minutes). Drain and set aside.
  3. In a large cast iron skillet over medium heat, cook diced bacon for 5-7 minutes until crispy. Remove with a slotted spoon and drain on paper towels. Pour off most bacon grease, leaving about 1 tablespoon.
  4. Add diced jalapeños to skillet and sauté in bacon drippings for 2 minutes until fragrant and slightly softened.
  5. Add unsalted butter to skillet. Once melted, stir in flour, whisking constantly for 1-2 minutes until golden and bubbly.
  6. Slowly pour in milk, whisking to prevent lumps. Continue stirring over medium heat until thickened, about 4-5 minutes. Add softened cream cheese and whisk until smooth. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper.
  7. Lower heat and add shredded cheddar, Monterey Jack, and mozzarella (reserve a little for topping). Stir until fully melted and sauce is velvety. Taste and adjust seasoning if needed.
  8. Add drained pasta and half the cooked bacon to the skillet. Stir gently until everything is coated in the creamy sauce. Fold in sautéed jalapeños (reserve some for topping if desired).
  9. In a small bowl, combine panko, grated Parmesan, and melted butter. Sprinkle evenly on top of the mac and cheese along with reserved bacon and jalapeños.
  10. Place skillet under broiler for 2-4 minutes, watching closely, until top is golden and bubbling. Remove and let cool for 5 minutes before serving.

Notes

Shred your own cheese for best texture. Adjust jalapeño quantity for desired spice level. For gluten-free, use GF pasta and swap flour for cornstarch. Let skillet cool a few minutes before serving for best sauce consistency. Leftovers keep well and flavor deepens overnight.

Nutrition

Keywords: mac and cheese, bacon, jalapeño popper, skillet, comfort food, easy dinner, one pan, cheesy, spicy, potluck

Find it online: https://tomyumy.com/creamy-bacon-jalape-n-o-popper-mac-and-cheese-skillet-easy-one-pan-recipe/