This Baked Jalapeño Popper Mac and Cheese is truly the kind of side dish that absolutely steals the spotlight every single time you serve it; it’s creamy, perfectly spicy, and so loaded with flavor that it literally tastes like a jalapeño popper transformed into the ultimate comfort food casserole. This is mac and cheese elevated to high-end appetizer status, perfect for Thanksgiving, Christmas, or any holiday gathering where you want to impress without any stress. The secret to its incredible flavor is building the spice and aroma right into the roux: we start by sautéing fresh jalapeños and shallots in butter, infusing the base with that savory heat before the flour and milk even touch the pot. This crucial first step ensures the finished dish has depth and warmth, not just raw spice, guaranteeing everyone will be begging you to make it again next year!
The velvety smooth sauce is where this recipe truly shines. We use a decadent blend of four cheeses: sharp cheddar, American, pepper jack, and a touch of cream cheese, all whisked into a classic roux and evaporated milk base. This careful combination melts down perfectly, ensuring a luscious, glossy sauce that completely coats every piece of pasta without any graininess or splitting. And of course, the grand finale is that incredible fried jalapeño cheddar topping. Mixing those crispy, store-bought jalapeños with breadcrumbs and the final bit of sharp cheddar creates an irresistible, golden-brown crust that delivers that essential popper crunch in every single spoonful. Also, for my Gluten Free icons, this is THE BEST gluten free pasta I have ever tried.
Also, for my Gluten Free icons, this is THE BEST gluten free pasta I have ever tried. The texture is superb, it doesn't have that weird gummy texture a lot of gluten free pastas have ➡️ Rummo Gluten Free Pasta
🧾 Ingredients 🧾
4 jalapeños, deseeded and finely chopped
2 shallots, finely chopped
4 strips cooked bacon, chopped, optional
8 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk, gently warmed
8 ounces pepper jack cheese, shredded
10 ounces sharp cheddar cheese, shredded, divided
8 ounces American cheese, about 12 slices
4 ounces cream cheese
One 12 ounce can evaporated milk
1/2 teaspoon garlic powder
2 teaspoons salt
16 ounces pasta such as cavatappi or elbow
One 3.5-ounce bag fried jalapeños
1/3 cup unseasoned breadcrumbs
👨🍳 Instructions 👨🍳
1) Deseed and finely chop the jalapeños and finely chop the shallots. If using bacon, cook until crispy, drain well, and chop into small pieces. Set everything aside.
2) Gently warm the whole milk in a saucepan over low heat. Do not let it simmer or boil. Warming the milk helps prevent the sauce from becoming grainy.
3) In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Add the chopped jalapeños and shallots and cook for about seven minutes, stirring frequently, until softened and fragrant but not browned.
4) Sprinkle the flour into the pan and whisk continuously for one to two minutes. This cooks out the raw flour taste and creates the base of the cheese sauce.
5) Add the warmed milk to the pan with the flour, onions and jalapenos, whisking to incorporate while pouring to avoid clumps of roux. Reduce the heat to low and whisk in the garlic powder and salt.
6) Add the American cheese and whisk until fully melted and smooth before adding any other cheeses. This helps stabilize the sauce.
7) Add the pepper jack cheese and eight ounces of the sharp cheddar in small batches, whisking until each addition is fully melted before adding more. (The remaining 2 ounces of sharp cheddar will be used for the topping)
8) Whisk in the evaporated milk and cream cheese until the sauce is smooth. Stir in the chopped bacon if using.
9) Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. The pasta will finish cooking in the oven, so it should still have a little firmness. Drain well.
10) Add the drained pasta to the cheese sauce and stir until evenly coated. Transfer the mixture to a large, greased baking dish and spread into an even layer.
11) In a small bowl, combine the fried jalapeños, remaining two ounces of sharp cheddar, and breadcrumbs
12) Sprinkle the topping evenly over the mac and cheese, making sure to cover the edges and corners for even browning.
13) Bake at 375 F for 25 to 30 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Allow to cool for a few minutes before serving.
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