Jalapeno Bacon Mac and Cheese is creamy and cheesy with a spicy jalapeno kick and smoky, crispy bacon. This one‑pot recipe starts on the stovetop and finishes in the oven for a simple, showstopping dish.
If you love mac and cheese, this version is for you. It’s a straightforward, flavorful recipe you can make entirely in a single ovenproof pan — I often use a cast iron skillet. It’s a fantastic side for burgers, BBQ, or sloppy joes, but it’s also perfectly acceptable as the main event if you prefer to eat nothing but cheesy mac and bacon.
- You can use either canned or fresh jalapenos — both work well. The photos here show canned jalapenos because fresh peppers weren’t available at the time.
- If using fresh jalapenos, add them earlier so they have time to soften and cook down slightly.
- If you don’t have panko breadcrumbs, regular breadcrumbs or crushed crackers make fine substitutes.
- Feel free to experiment with cheeses. Mixing leftover cheeses has yielded my best-ever mac and cheese, so don’t be afraid to improvise.
How to make Jalapeno Bacon Mac and Cheese:
Start by frying about 10 slices of bacon until crisp. Transfer bacon to paper towels to drain and cool, then crumble and set aside. Reserve 2 tablespoons of the bacon grease in the pan for the next steps.
If you’re using fresh jalapenos, sauté them briefly in the bacon grease over medium heat until they begin to soften. If you’re using canned jalapenos, skip this step and continue.
Make a roux by adding the flour to the hot bacon grease and whisking until smooth and bubbly. Stir in the chicken broth and whisk until the mixture is lump‑free and slightly thickened. Add the milk along with salt, black pepper, garlic powder, and onion powder.
Stir in the uncooked elbow macaroni and bring the mixture to a simmer. Cook for 8–9 minutes, or until the pasta is al dente — it will finish cooking in the oven. While the macaroni simmers, preheat the oven to 375°F (190°C).
Reduce heat to low, then add all the cheeses, cream cheese, crumbled bacon, and canned jalapenos if using. Stir until the cheeses are fully melted and the sauce is smooth.
Prepare the topping by mixing panko breadcrumbs with melted butter and parsley. Sprinkle the topping evenly over the mac and cheese, then transfer the skillet to the preheated oven. Bake 15–20 minutes, or until the breadcrumbs are golden and toasted.
Alternatively, if you’re short on time, you can place the panko‑topped skillet under the broiler for a few minutes to brown the topping—watch closely so it doesn’t burn.
Jalapeno Bacon Mac and Cheese
Ingredients
- 10 slices of bacon
- 2 Tablespoons bacon grease (reserved)
- 2 Tablespoons all‑purpose flour
- 2 cups chicken broth
- 1 quart milk
- 1 pound elbow macaroni
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 cups sharp cheddar, shredded
- 1 cup mozzarella, shredded
- 2 ounces cream cheese
- 1 — 4 ounce can chopped jalapenos or 1/2 cup fresh diced jalapeno*
- 1 cup panko breadcrumbs
- 1/4 cup melted butter
- 1/2 tsp parsley
Instructions
- In a large ovenproof pan, fry 10 slices of bacon until crisp. Transfer to paper towels to drain and cool, then crumble and set aside.
- Reserve 2 tablespoons of bacon grease in the pan. Heat over medium. If using fresh jalapenos, add them now and cook until they begin to soften. If using canned jalapenos, continue to the next step.
- Add the flour to the bacon grease and whisk until bubbly and combined to form a roux.
- Whisk the chicken broth into the roux and cook until the mixture is smooth and slightly thickened.
- Add the milk, salt, pepper, garlic powder, and onion powder.
- Stir in the macaroni and bring to a simmer. Cook 8–9 minutes, until the pasta is al dente. Preheat the oven to 375°F (190°C).
- Reduce heat to low and stir in the cheddar, mozzarella, cream cheese, crumbled bacon, and canned jalapenos if using. Mix until the cheeses are melted and the sauce is smooth.
- Combine panko, melted butter, and parsley for the topping. Sprinkle evenly over the mac and cheese.
- Bake at 375°F for 15–20 minutes, or until the panko is golden brown. Alternatively, broil briefly to brown the topping—watch carefully to avoid burning.
Notes
*Add fresh jalapenos earlier in the cooking process so they have time to soften. Canned jalapenos are added later with the cheeses.
You may broil the panko topping instead of baking, but watch closely because it can burn quickly.
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Serve suggestions
- Italian Sloppy Joes
- Juicy Burgers (a Midwestern loose meat sandwich)
- Slow Cooker Root Beer Pulled Pork
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