Bacon Jalapeño Mac and Cheese (Macarrones con Queso, Tocino y Jalapeños) is a comforting dish that blends classic macaroni and cheese with smoky bacon and the spicy heat of jalapeños.
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You can prepare it on the stovetop or bake it in the oven, and many versions include a crunchy breadcrumb topping for extra texture and flavor.
This Mac and Cheese con Tocino y Jalapeño recipe is an easy, creamy, and slightly spicy mac and cheese made with smoky bacon, fresh and pickled jalapeños, and a smooth cheddar-cream cheese sauce. It delivers that classic jalapeño-popper flavor in every bite.
A crispy panko topping adds extra flavor and texture, making this Jalapeño Bacon Mac and Cheese the perfect creamy side dish or main meal for any day.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Cavatappi: Holds the sauce well; shells or elbow macaroni work too.
- Bacon: Adds smoky, savory flavor, and the rendered fat becomes the base of the sauce and a crunchy topping.
- Panko: Creates a golden, crispy topping that contrasts with the creamy pasta.
- Fresh jalapeños: Provide heat, freshness, and classic "jalapeño popper" flavor.
- Flour: Thickens the sauce and helps keep it smooth and stable.
- Heavy cream: Adds richness and makes the sauce extra silky and creamy.
- Whole milk: Lightens the sauce slightly so it's rich without becoming too heavy.
- Cream cheese: Melts smoothly and gives the sauce a velvety, popper-style texture.
- Sharp cheddar cheese: Adds bold, nutty flavor and melts beautifully into the sauce.
- Jarred jalapeños (or canned) + brine: Bring tang, brightness, and an extra layer of jalapeño flavor.
How to Make Bacon Jalapeño Mac and Cheese
Note: Full instructions are provided in the recipe card below.
- Adjust the oven rack to the upper-middle position and preheat to 375°F. Bring 4 quarts of water to a boil in a large pot. Add the cavatappi and 1 tablespoon of kosher salt, and cook until just al dente. Drain the pasta and set it aside.
- Add the bacon to the empty pot and cook over medium-high heat, stirring occasionally, until the fat renders and the bacon becomes crisp and lightly browned, 10 to 12 minutes. Pour the mixture through a fine-mesh strainer set over a bowl, separating the bacon and rendered fat. You should have about 6 tablespoons of fat. If you don't have enough bacon fat, make up the difference with vegetable oil.
- Finely chop one-quarter of the cooked bacon and place it in a clean bowl. Add the panko, ¼ cup of the chopped fresh jalapeños, ¼ cup of the reserved bacon fat, and ¼ teaspoon of kosher salt. Combine well and set aside.
- Return 2 tablespoons of the reserved bacon fat to the empty pot. Sprinkle in the flour and cook for 1 minute over medium-high heat, whisking constantly. Slowly pour in the heavy cream and milk, whisking until smooth. Bring the mixture to a boil and cook until it thickens, about 2 minutes. Add the cream cheese and whisk until mostly melted-small lumps may remain.
- Remove the pot from the heat and stir in the cheddar, the chopped jarred jalapeños and brine, remaining bacon, remaining fresh jalapeños, and the remaining ½ teaspoon of salt. Stir just until the cheddar melts, about 30 seconds, then fold in the cooked pasta.
- Transfer the mixture to a 13×9-inch baking dish and spread it evenly. Sprinkle the panko mixture over the top. Place the dish on a foil-lined baking sheet and bake until the filling is bubbling and the topping is golden brown, 22 to 25 minutes. Let the mac and cheese cool for 15 minutes before serving.
Hint: Fresh jalapeños give heat, and pickled jalapeños add flavor. Using both makes the mac and cheese taste better.
Storage, Make Ahead, & Freezing
Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
Make Ahead: You can assemble the mac and cheese (without the topping) up to 1 day ahead. When ready to bake, add the panko topping and bake as directed.
Freezing: Best enjoyed fresh; freezing is not recommended.
Camila's Tips & Variations
- Use both fresh and pickled jalapeños: Fresh adds heat, and pickled adds tang. Using both gives the best flavor.
- Don't skip the bacon fat: It builds the flavor of the sauce and makes the topping extra crunchy.
- Pasta swaps: Cavatappi is best, but shells or elbow macaroni work too.
- Make it spicier: Add extra fresh jalapeños or a pinch of cayenne.
- Make it milder: Remove the seeds from the fresh jalapeños or use only pickled ones.
- Extra cheesy: Add more sharp cheddar on top before baking for a thicker crust.
- Crunch upgrade: Mix a little parmesan into the panko topping for deeper flavor.
Frequently Asked Questions
Do I have to use both cream cheese and cheddar?
Using both gives the creamiest texture and the best flavor, but you can use all cheddar if needed.
Can I skip the bacon?
You can, but the bacon fat adds a lot of flavor. Replace it with butter or oil if omitting.
Why did my sauce turn grainy?
The cheese may have overheated. Add the cheddar off the heat and stir gently until melted.
❤️ Love this Mac and Cheese con Tocino y Jalapeño recipe?
Then make sure to check out our delicious Creamy Crab Mac and Cheese-rich, cheesy, and so comforting!
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Recipe
Bacon Jalapeño Mac and Cheese
Equipment
- 13x9-inch baking dish
Ingredients
- 1 pound cavatappi , shell or macaroni
- ¾ teaspoon kosher salt , divided, plus 1 tablespoon salt for cooking pasta
- 1 pound bacon , cut into 1-inch pieces
- 1 cup panko bread crumbs
- 3 fresh jalapeño chiles , stemmed and chopped fine, divided
- 3 tablespoons all-purpose flour
- 2¾ cups heavy cream
- 2¾ cups whole milk
- 12 ounces cream cheese , cut into ½-inch cubes
- 1 pound sharp cheddar cheese , shredded
- 1 cup finely chopped jarred or canned jalapeño chiles , plus 2 tablespoons brine
Instructions
- Adjust the oven rack to the upper-middle position and preheat to 375°F. Bring 4 quarts of water to a boil in a large pot. Add the cavatappi and 1 tablespoon of kosher salt, and cook until just al dente. Drain the pasta and set it aside.
- Add the bacon to the empty pot and cook over medium-high heat, stirring occasionally, until the fat renders and the bacon becomes crisp and lightly browned, 10 to 12 minutes.
- Pour the mixture through a fine-mesh strainer set over a bowl, separating the bacon and rendered fat. You should have about 6 tablespoons of fat. If you don't have enough bacon fat, make up the difference with vegetable oil.
- Finely chop one-quarter of the cooked bacon and place it in a clean bowl. Add the panko, ¼ cup of the chopped fresh jalapeños, ¼ cup of the reserved bacon fat, and ¼ teaspoon of kosher salt. Combine well and set aside.
- Return 2 tablespoons of the reserved bacon fat to the empty pot. Sprinkle in the flour and cook for 1 minute over medium-high heat, whisking constantly.
- Slowly pour in the heavy cream and milk, whisking until smooth. Bring the mixture to a boil and cook until it thickens, about 2 minutes.
- Add the cream cheese and whisk until mostly melted-small lumps may remain.
- Remove the pot from the heat and stir in the cheddar, the chopped jarred jalapeños and brine, remaining bacon, remaining fresh jalapeños, and the remaining ½ teaspoon of salt.
- Stir just until the cheddar melts, about 30 seconds, then fold in the cooked pasta.
- Transfer the mixture to a 13×9-inch baking dish and spread it evenly. Sprinkle the panko mixture over the top.
- Place the dish on a foil-lined baking sheet and bake until the filling is bubbling and the topping is golden brown, 22 to 25 minutes. Let the mac and cheese cool for 15 minutes before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
