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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!
Course Main Course
Cuisine American
Keyword baked macaroni and cheese


  • 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.