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jalapeno popper mac and cheese in a large white serving bowl
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Jalapeno Popper Mac And Cheese (From A Box)

Jalapeno popper mac and cheese turns up the heat on a box of plain old mac and cheese! A couple of extra ingredients and you've got a spicy take on a comforting box of mac with all the flavors and crunch of the zesty appetizer.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Entree, Lunch, Main Course, Pasta
Cuisine: American
Servings: 6
Calories: 1056kcal
Author: Meaghan - The Quicker Kitchen

Ingredients

For The Mac And Cheese

  • 1 24 oz box deluxe mac and cheese
  • 2 jalapeno peppers seeded and diced
  • 3 tbsp butter divided
  • 6 oz cream cheese softened
  • 1/4 tsp garlic powder
  • 12 oz bacon cooked crisp & crumbled
  • 1/4 cup heavy cream
  • 1 tsp hot sauce optional
  • 2 cups shredded cheddar cheese

For The Topping

  • 1 cup panko bread crumbs
  • 1/4 tsp smoked paprika
  • 2 tbsp butter melted
US Customary - Metric

Instructions

  • Cook the pasta according to the package directions until al dente.
    1 24 oz box deluxe mac and cheese
  • While the pasta's cooking add 1 tablespoon of butter to a small skillet and saute the peppers just until they've begun to soften.
    3 tbsp butter, 2 jalapeno peppers
  • Strain the pasta, then return it to the pot.
  • To the hot pasta add the cheese sauce, cream cheese, cream, and garlic powder. Stir together until everything's evenly combined.
    6 oz cream cheese, 1/4 cup heavy cream, 1/4 tsp garlic powder
  • To the pot add the hot sauce, 3/4 of the bacon, softened peppers, and half the cheese. Stir together until everything's evenly combined.
    12 oz bacon, 1 tsp hot sauce, 2 cups shredded cheddar cheese
  • Transfer the mac and cheese mixture to a greased baking dish and spread out in an even layer. Sprinkle the remaining cheese and bacon evenly out overtop.
  • Mix together the bread crumbs, melted butter, and paprika until evenly combined. Sprinkle the mixture evenly out overtop the mac and cheese.
    1 cup panko bread crumbs, 1/4 tsp smoked paprika, 2 tbsp butter
  • Bake at 350° for 20 minutes.
  • Serve warm and enjoy!

Notes

  • Make it a complete meal and toss in some shredded chicken to the mac and cheese.
  • Don't skip removing the seeds from the peppers. The dish will be very spicy and may cause eye irritation when you saute the jalapenos if not seeded.
  • The bacon is optional but highly recommended.
  • Don't have bread crumbs? Crush some Ritz style crackers instead and toss the cracker crumbs with melted butter and smoked paprika for the topping.

Nutrition

Calories: 1056kcal | Carbohydrates: 64g | Protein: 46g | Fat: 68g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 159mg | Sodium: 2325mg | Potassium: 620mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1309IU | Vitamin C: 6mg | Calcium: 493mg | Iron: 4mg