Kick up the flavor on a baked mac and cheese with this jalapeño and bacon mac and cheese! A mild pepper flavor with crispy diced bacon then topped with extra cheese and smoked paprika for the perfect cheesy bite.

INGREDIENTS AND KITCHEN SUPPLIES
Here’s what you need from your pantry, fridge, and kitchen to get this savory mac and cheese on the table!
DRY + WET INGREDIENTS
- Bacon
- Fresh jalapeño peppers
- Macaroni noodles
- Pepper jack cheese
- Sharp Cheddar cheese
- Butter
- Flour
- Light cream
- Seasonings: Salt, garlic powder, smoked paprika and optional cayenne pepper for extra spice.
KITCHEN SUPPLIES
- Large frying pan
- 9×13 baking dish
- Box grater
- Cutting board + knife

IS THE MAC AND CHEESE SPICY?
No! This is definitely a very mild dose of heat and most of it will come from the sliced jalapeños that are used on the garnish. Once the seeds are removed from the peppers, you’re only left with a very small amount of spice. It’s a great way to enjoy the flavor of jalapeños without sending you running for a glass of milk for relied.
Want to level up the heat? Here are some ideas!
- With the smoked paprika on top add a few dashes of cayenne pepper.
- Add some crushed red pepper when you’re making the cheese sauce or add them to the bacon.
- Add some jalapeño slices when you’re cooking the bacon.

MAC AND CHEESE TIPS
I want you to love this mac and cheese as much as I do, so here are some cooking tips to help you along the way!
- Shred the cheese yourself. I know it’s easier and quicker to use bagged shredded cheese, but bagged cheese will also have a little bit of anti-caking agent which isn’t the best when you’re trying to melt the cheese into a smooth sauce. Just get yourself a decent box grater!
- To reduce the heat in the peppers make sure the seeds are completely removed! That’s where the real it is.
- Depending on the size of your peppers, they make release extra water when you add them to the bacon. If it’s way too watery just carefully use some paper towels to absorb the extra liquid. This will allow the peppers and bacon to get crispy and not soggy.
- Do not overbake! Baking a mac and cheese too long will cause moisture to evaporate out of the cheese sauce.

I don’t recommend this being a “make ahead” dish if your serving it at a party or bringing it to a gathering. The best cheesy consistency is the same day you make it. Once it sits overnight in the fridge that epicness of a mac and cheese is a little hard to get back.
Reheating it for lunch? Just pop a serving in the microwave for about a minute.

For more recipes that use jalapeños, try some of these!
Jalapeño dip
Jalapeño popper bagels
Jalapeño popper chicken
Jalapeño Cheddar scones
And browse some of these for more mac and cheese inspiration!
Cajun mac and cheese
White Cheddar mac and cheese
Jalapeño and Bacon Mac and Cheese
Savory mac and cheese made with lots of diced jalapeños, crispy diced bacon, then topped with smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Side Dishes
- Method: Saute
- Cuisine: American
Ingredients
8 strips of bacon, diced
5 jalapeño peppers, deseeded and diced
1 jalapeño pepper, sliced and seeds removed
3 cups dry macaroni noodles
3 cups shredded pepper jack cheese
2 cups shredded sharp Cheddar cheese
3 cups light cream
2 tablespoons butter
2 and 1/2 tablespoons flour
1 teaspoon salt
1/2 teaspoon garlic powder
For Garnishing
1 cup shredded cheese (I used a blend of both pepper jack and Cheddar)
Smoked paprika
Sliced jalapeños
Optional: If you want it spicy add a few dashes of cayenne pepper
Instructions
1. In a large frying pan cook the diced bacon for about 6-7 minutes. Add the diced peppers and continue to cook until the bacon is cooked through and crispy. If your peppers release too much water, carefully use a paper towel to absorb the excess moisture. The total cook time will vary, for me I needed to cook the bacon a total of 20 minutes for the crispiness I like. Once done, carefully reserve 1 tablespoon of the bacon grease then use a slotted spatula and remove to a paper towel lined plate then clean out the pan.
2. While the bacon and peppers are cooking, preheat your oven to 350 and boil the salted water and cook the macaroni according to box directions, drain and set aside. You can add a bit of water or oil to prevent the noodles from sticking.
3. When the bacon and peppers are done and you’ve cleaned out the pan, add the reserved tablespoon of bacon grease and the butter and melt over medium heat then whisk in the flour.
4. Pour in the light cream, and whisk so the roux blends completely into the cream. Cook over medium heat for 6-7 minutes to thicken.
5. Reduce heat to low, add the garlic powder and salt, then add in the shredded cheese a little at a time and completely blend into the sauce.
6. Once the sauce is totally smooth turn off the heat and mix in the macaroni noodles. Lastly, mix in the cooked bacon and peppers.
7. Spray a 9×13 baking dish with cooking spray, then pour in the mac and cheese. Top with the extra cheese and slices of jalapeños. Sprinkle with smoked paprika and if you want it spicy add some cayenne pepper.
8. Bake at 350 for 15 minutes, then place under the broiler until the cheese is browned and bubbly. Serve right away for best cheesy consistency!
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