Jalapeno Popper Mac Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente (about 1–2 minutes less than package instructions). Drain and set aside; reserve 1/2 cup of the pasta cooking water.

Warm liquids & soften cream cheese

In a medium saucepan over medium heat, combine the milk, heavy cream and broth. Warm until just simmering (do not boil). Add the softened cream cheese in chunks and whisk until melted and smooth. If sauce seems too thick, whisk in up to the reserved pasta water, 1 tablespoon at a time, to reach a loose, creamy consistency.

Reduce heat to low. Stir in the shredded pepper jack, mozzarella, and cheddar (if using) in batches, stirring between additions until each batch melts and the sauce is smooth and homogenous. Keep the sauce on very low heat so cheese stays melted but does not seize.

While the sauce warms, heat a small skillet over medium heat with 1 teaspoon neutral oil. Add the minced garlic and the white parts of the sliced scallions and sauté for 30–45 seconds until fragrant. Add the finely diced jalapeños and cook for 1–2 minutes until slightly softened but still bright. Stir this aromatic mixture into the cheese sauce.

Preheat the oven to 375°F (190°C). Arrange the bacon slices on a rimmed baking sheet and bake for 12–18 minutes until crisp, turning once halfway, or pan-fry until crisp. Transfer cooked bacon to paper towels to drain, then crumble or chop into bite-sized pieces.

In a small bowl, combine the panko breadcrumbs with the melted butter, smoked paprika and a pinch of salt. Toss until evenly coated. Set aside.

Taste the cheese-jalapeño sauce and season with the salt, black pepper and mustard powder. Adjust jalapeño heat by adding a little more diced jalapeño or a pinch of salt if needed.

Fold the drained pasta into the cheese sauce making sure each piece is coated. Stir in about three-quarters of the crumbled bacon and most of the sliced green parts of the scallions, reserving some for garnish. If the mixture is too thick, loosen with a tablespoon or two of reserved pasta water or additional milk.

Transfer the mac & cheese to a 9x13-inch baking dish (or a similar shallow casserole). Evenly top with the buttered panko mixture and sprinkle the remaining shredded mozzarella over the crumbs for extra melty topping. Scatter the remaining bacon pieces on top.

Bake in the preheated 375°F (190°C) oven for 12–15 minutes, until the topping is golden and the edges bubble. For an extra-crispy top, run the dish under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle with chopped parsley and remaining green onion slices. Serve hot.