• Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Serves: 8

Jalapeno Popper Macaroni and Cheese

  • Recipe Submitted by on

 Ingredients List

  • 1 pound cellentani pasta noodles (or noodle of choice)
  • 3 tablespoons butter
  • 1 jalapeno seeds and membranes removed and diced
  • 3 tablespoons all purpose flour
  • 1 and ½ cup whole milk
  • 1 and ½ cup heavy cream
  • 4 ounces cream cheese
  • ¾ pound of white american cheese sliced (dice up ½ pound leave the other ¼ pound in slices)
  • 1 teaspoon salt
  • ½ teaspoon ground white pepper
  • ½ teaspoon ground cumin
  • 6 slices bacon cooked


Preheat oven to 350 degrees.
In a medium size pot add the pasta and water to cook in, cook according to directions on pasta. Remove from heat when the noodles are just before al dente (they will still have a slight bite to them). Drain noodles and set aside.
In a large saucepan melt the butter. Add the diced jalapeño and allow to cook for about a minute. Add in the flour and stir to combine. Will be a thick paste. Cook for about 2-3 minutes until the flour mixture starts to turn slightly brown.
Pour in the milk and heavy cream. Whisk to combine. Allow to simmer for about 3 minutes to thicken.
Add in the cream cheese and stir until cream cheese is melted and smooth. Add in the diced white american cheese. Stir while the cheese melts. Add in the seasonings and stir. Cook sauce until is creamy and smooth and all cheese is melted.
Pour the noodles into the cheese sauce. Stir to combine. Fold in the diced bacon.
Pour half of the noodles into a 2 quart baking dish. Layer the remaining white american cheese. Then top with the remaining noodles. Bake uncovered for about 15 minutes.
Serve warm and enjoy!

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