Jalapeno Popper Mac & Cheese comfort food and the ultimate game day appetizer collide into one dish. Creamy, cheesy, bacon and jalapeno mac & cheese; your game day menu just scored a win.
I love mac & cheese. It is the ultimate comfort food. I can still literally taste my favorite mac & cheese on the planet from a local restaurant here in Fort Collins. So anytime I can make mac and cheese and put a twist on it, I am all for it.
Now that it is football season, we are pulling out our game day best and of course that always included jalapeno poppers. For my kids they are all about the nachos, my hubby the wings and me mac & cheese. We rarely make mac and cheese for game day, but if I could have my wish that would be that way.
So I decided to bring together two of my favorites into one dish hoping to win over my family and the game day menu.
How can you go wrong with a creamy mac and cheese…
freshly diced jalapenos….
more cheese & bread crumbs?
That’s right friends this year rock out the football game menu with this Jalapeno Popper Mac & Cheese – it tastes just as amazing as it looks.
- 1 pound medium shells pasta
- 4 tablespoons butter
- 1/4 cup all purpose flour
- 3 cups milk
- 1 12 oz. can evaporated milk
- 1 tablespoon cornstarch
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups freshly grated sharp cheddar cheese
- 6-8 slices provolone cheese
- 1 cup diced jalapenos
- 1 pound bacon, cooked and crumbled into pieces
- 1 cup panko bread crumbs
- 4 tablespoons butter, melted
- fresh parsley, optional
Cook pasta package directions. Strain and rinse with cold water, set aside.
Cook bacon until crispy. Crumble and set aside.
Preheat oven to 350 degrees F. If you don't have an oven safe pot, lightly grease a 9x13 baking dish. Set aside.
In a large sauce pan or pot, melt 4 tablespoons butter medium-high heat and gradually whisk in flour.
Cook the flour and butter for 2 minutes, making sure to stir occasionally.
Reduce the heat to low and slowly whisk in the milk, cornstarch, evaporated milk, Dijon mustard, and remaining spices.
Once everything is combined increase heat to medium-high and bring to a boil, whisking constantly.
Once brought to a boil, reduce heat to medium and let it simmer 4-5 minutes or until thickened.
Remove from heat and whisk in sharp cheddar cheese until melted.
Add pasta and stir to combine, making sure all of the noodles are evenly coated.
This is where you will want to pour the macaroni and cheese into the prepared baking dish if you don't have an oven safe pot.
Sprinkle jalapenos evenly in one layer over the mac & cheese. Repeat with the bacon.
Top the bacon with the provolone cheese making sure that all of the noodles and bacon are covered.
Then top with bread crumbs.
Drizzle melted butter over bread crumbs and place in the oven and bake for 25-30 minutes.
Once baked if the bread crumbs are not a light golden brown, turn the oven to low broil and broil for a few minutes until bread crumbs are golden.
Remove from oven, let it sit for 8-10 minutes. Then serve.
Best served fresh.
Mac & Cheese leftovers just aren't the same.
Pin this recipe for later to your favorite Pinterest board.
Bacon lover? Check out these other amazing posts that are all about bacon. #BaconMonth
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