Jalapeño Popper Mac ‘n Cheese
Creamy, cheesy macaroni and cheese topped with a crunchy, crispy topping. Spicy jalapeno and cheesy goodness smooshed into one yummy dish!
- 4 cups day old bread cut into cubes
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- 1 lb elbow macaroni
- ½ stick butter
- 8 ounces cream cheese
- ½ cup heavy whipping cream
- ¼ cup jarred jalapeños diced
- 1 pound bacon
- 12 ounces Monterey Jack cheese shredded
- 6 ounces Colby jack cheese marble, shredded
Preheat oven to 375 degrees F. Grease a 9 by 13 inch or 8 by 8 inch baking pan.
Prepare a baking sheet with parchment paper and add bacon.
On a separate baking sheet, add bread cubes, toss in olive oil and add salt, garlic powder, and oregano.
Bake bread cubes for 15 minutes, or until golden brown, leave the pan with the bacon in longer.
Bake bacon until crispy, about 20 minutes. Cool and chop into large pieces.
Prepare macaroni, al denté, as directed in the package.
Return macaroni to pan and add cream cheese and butter. Mix until butter and cream cheese are melted.
Mix in whipping cream and shredded cheese. Stir until cheese is melted.
Fold in jalapeños and bacon.
Add the macaroni to the greased baking dish and top with the croutons.
Bake for 35 minutes.