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!
Servings 9 servings
Calories 911kcal
Ingredients
- 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 or rotini
- ½ stick butter
- 8 ounces cream cheese
- ½ cup heavy whipping cream
- ¼ cup jarred jalapeños, diced for more heat use sliced fresh jalapeño's
- 1 pound bacon
- 12 ounces Monterey Jack cheese shredded
- 6 ounces Colby jack cheese shredded
Instructions
- 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 lay the bacon on top.
- On a separate baking sheet, toss the bread cubes in olive oil and add salt, garlic powder, and oregano.
- Put both the bread cubes and the bacon in the oven.
- Bake the bread cubes for 15 minutes, or until golden brown, leave the pan with the bacon in the oven longer.
- Bake bacon until crispy, about 20 minutes. Cool and chop into large pieces.
- Prepare macaroni, al denté, as directed in the package. Drain well.
- Return the macaroni to pan and add the cream cheese and butter. Mix until the butter and cream cheese are melted.
- Mix in the whipping cream and shredded cheeses. Stir until cheese is melted.
- Fold in sliced jalapeños and bacon pieces.
- Add the macaroni mixture to the greased baking dish and top with the croutons.
- Bake for 35 minutes or until golden and bubbly. If desired, broil for 5 minutes (watch it!) to create a golden and bubbly top.
Nutrition
Calories: 911kcal | Carbohydrates: 53g | Protein: 31g | Fat: 64g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1106mg | Potassium: 370mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1254IU | Vitamin C: 1mg | Calcium: 498mg | Iron: 2mg