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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!
Print Recipe
CourseMain Course
Keywordbaked macaroni and cheese, jalapeno, main dish, pasta
Prep Time25 minutes
Cook Time35 minutes
Servings9 servings


  • 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


  • 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.


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