A spicy version of classic Mac & Cheese that has just the right amount of heat!!! 🌶️ And the crunchy topping is so good!
Jalapeño Popper Mac & Cheese
12 oz elbow macaroni
6 tbsp butter
2 jalapeños, seeded and diced
1/3 cup flour
3 cups milk
1 cup heavy cream
6 oz cream cheese cut into cubes
2 tsp Tabasco sauce
1/2 tsp smoked paprika
1/2 tsp red pepper flakes
4 cups sharp cheddar cheese, shredded
1 1/2 cups pepper Jack cheese, shredded
8 Oz bacon, cooked and crumbled
Cook pasta shy of al dente, and set aside.
Combine cheese in a bowl and set aside.
In a saucepan melt butter. Add diced jalapeños and cook for 2 minutes, stirring frequently.
Whisk in flour and cook until bubbly and golden. Add paprika and red pepper flakes.
Gradually add milk and cream. Continue cooking until thick and bubbles start forming on the surface. Cool, stirring constantly, for 2 minutes.
Whisk in cream cheese and Tabasco until smooth.
Add two cups of the cheese and whisk until smooth. Add another cup of cheese and whisk until smooth.
Stir in cooked noodles.
Grease a 9×13 pan.
Pour half of the noodles into the prepared pan. Top with remaining cheese and bacon crumbles.
Pour remaining noodles on top and top with topping.
Bake at 350 for 30-35 minutes. Serve with additional bacon and jalapeños if desired.
Topping:
1 1/2 cups panko crumbs
1/2 cup Parmesan cheese
4 tbsp butter, melted
Stir together in a bowl
