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Jalapeno Popper Mac and Cheese is the ultimate comfort food with a spicy twist made entirely in one pot! A creamy, spicy mac and cheese recipe you will love!
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Pin It NowJALAPEÑO POPPER MAC AND CHEESE: THE BEST SPICY MAC AND CHEESE MADE IN ONE POT!
If you are anything like me, you are always looking for recipes that are equal parts comforting and easy with a little somethin’ somethin’ that makes them exciting (like this Jalapeño Bacon Cheese Ball).
Enter Jalapeño Popper Mac and Cheese made entirely in one pan! It checks all of the boxes.
✅creamy and cheesy
✅comforting and easy!
✅delicious, with just a little something special from the spicy jalapeño!
It’s the perfect recipe to brighten up your dinner routine, impress at a potluck, or level up your game day snacks. Let’s head to the kitchen and make one pot spicy mac and cheese!
Lastly, did I mention this Mac and cheese is made without flour? If you are intimidated by making a roux (butter and flour), not to worry – this recipe does not require it!
❤️ Ashley
WELCOME TO THE KITCHEN, LET’S MAKE JALAPEÑO POPPER MAC AND CHEESE!
This is comfort food with a fiery twist and it’s about to become your new favorite one pot meal! Especially with the crunchy topping – it’s cheesy, crunchy perfection.
JALAPEÑO POPPER MAC AND CHEESE INGREDIENTS
Gather the ingredients. The full list of ingredients and amounts is found below in the printable recipe card.
For the Mac and Cheese:
- 2-3 jalapeños – seeded and diced
- yellow onion
- seasoning: garlic powder, salt, black pepper, dry ground mustard, cayenne pepper
- cream cheese
- milk
- water
- dried penne pasta
- cheeses: Monterey Jack cheese and sharp cheddar
For the crunchy Mac and cheese topping:
- panko bread crumbs or cracker crumbs (Ritz crackers work well for this)
- 2 tablespoons melted butter
STEP BY STEP INSTRUCTIONS
This entire recipe is made in one pot, so long as you have an oven-safe skillet. If you do not have an oven safe skillet, it’s no big deal, you will simply transfer the Mac and cheese to an oven-safe casserole dish before baking it.
- Preheat oven to 400 degrees F.
- Heat a large oven-safe skillet over medium heat. Add oil.
- Sauté jalapeño peppers and onions until tender.
- Stir in cream cheese and mix until melted.
- Add in milk and penne pasta.
- Season it up: garlic powder, salt, black pepper, dry ground mustard, cayenne pepper
- Bring to a gentle boil then reduce heat and simmer for 10-15 minutes, until the penne pasta is tender.
- Make the crunchy topping – combine melted butter with panko bread crumbs or cracker crumbs.
- Top the Mac and cheese with the bread crumb topping and bake for 5-10 minutes until it is golden brown.
TIPS AND TRICKS
Here are a few tips and tricks:
- adjust the heat: for a milder version, ensure that you remove all of the seeds and membranes from the jalapeños, or leave some (or all!) of the seeds for a spicier version
- experiment with different cheeses – pepper jack, mozzarella, Colby jack – all great options!
- shred your own cheese – freshly shredded cheese is always best, especially for a recipe where cheese is the star of the show.
- add protein – grilled chicken, chicken sausage, kielbasa, or bacon is delicious!
SERVING JALAPEÑO POPPER MAC AND CHEESE
One pot recipes like this spicy Mac and cheese are perfect for busy weeknights . Here are some easy ideas for serving it to our family:
- Add grilled chicken for some protein or get a rotisserie chicken from the grocery store
- Serve with a lettuce salad (homemade ranch if you have time!) or fruit salad
- Mac and cheese without crunchy topping – if you do not like the crunchy topping on the Mac and cheese, omit that step for an even easier spicy Mac and cheese recipe!
This Jalapeño Popper Mac and Cheese is the ultimate comfort food with a spicy kick. Whether you are making this for a weeknight dinner or a game day snack, this recipe will be a hit! If you make this recipe, please leave a comment or tag me on social media. I love to hear from you. Enjoy! ❤️
Jalapeño Popper Mac and Cheese
Ingredients
- 1 tablespoon olive oil
- 2-3 jalapeños seeded and diced
- 1 medium yellow onion diced
- 8 ounces cream cheese cut into 8 pieces (it will melt easier)
- 8 ounces dried penne
- 3 cups milk whole milk is recommended but you can use whatever you have on hand
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 3/4 teaspoon salt more to taste
- ½ teaspoon dried ground mustard
- ½ teaspoon cayenne pepper
- 8 ounces shredded monterey jack cheese
- 4 ounces sharp cheddar cheese
- 1/2 cup panko bread crumbs or cracker crumbs (Ritz is reccomended)
- 2 tablespoons melted butter
Instructions
- Preheat oven to 400°
- In a large skillet, saute peppers and onions. Cook until softened, about 5 minutes.
- Stir in cream cheese and mix until it is melted. Add in the milk, and dry pasta.
- Add seasonings: garlic powder, black pepper, salt, dried ground mustard and cayenne pepper.
- Bring to a gentle boil, then reduce heat and simmer on medium heat for 10-15 minutes, stirring regularly, until pasta is cooked to al dente.
- Meanwhile, combine Panko bread crumbs or cracker crumbs with butter and toss until well coated.
- Once pasta is cooked, add Monterey Jack cheese and sharp cheddar cheese and stir to combine. If using an oven safe pan, top with crumbs and place in oven for 5-10 minutes to brown. Or, pour pasta into a 9×9 pan and top with bread crumbs and bake for 5-10 minutes.
