Jalapeno Popper Macaroni and Cheese

5 from 2 votes

Jalapeno Popper Macaroni and Cheese

Jalapeno Popper Macaroni and Cheese! This macaroni and cheese tastes just like a jalapeño popper!! Loaded up with fresh jalapeño. Bits of crispy bacon. And the homemade sauce is made ultra creamy by adding cream cheese! You will never want another macaroni and cheese again once you try this one!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Southwestern, Tex Mex

Servings:

Author: Serene

Ingredients

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

Instructions

Preheat oven to 350℉
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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