Jalapeno Popper Mac and Cheese

Quick and easy jalapeno popper mac and cheese recipe- A 30 minute weeknight meal loaded with cream cheese, cheddar cheese and requires one pot.

This jalapeno popper mac and cheese is rich, creamy, cheesy and the ultimate comfort food. It’s a simple meal for school nights that kids and adults would both LOVE!

How to make jalapeno popper mac and cheese?

1. Saute onions, ginger, garlic, jalapenos in some butter and oil.
2. Add heavy cream, broth, uncooked pasta, salt, pepper.
3. Bring to a boil and lower heat and let it cook until pasta is cooked.
4. Mix in cream cheese and cheddar cheese until fully melted.
5. Garnish with more jalapenos.

Flavor variations for one pot jalapeno popper macaroni and cheese:

• Spicy Jalapeno Pasta– Make it even spicier by adding more jalapenos and leaving the seeds and also adding some red chili flakes.
• Smoked Jalapeno Popper Mac and Cheese– Add a little liquid smoke for bit of smoky flavor or you can use a smoker too (I haven’t tried the smoker yet).
• Jalapeno Popper Mac and Cheese Bites– Scoop portions of cooked pasta into the cavities of a muffin pan. Top with breadcrumbs and shredded cheese and bake until cheese has fully melted.
• Baked Jalapeno Popper Mac and Cheese– Place the cooked pasta in a casserole dish and top it off with breadcrumbs, Mexican seasoning (optional), parmesan cheese, cheddar cheese and broil in the oven until top is crispy and cheese has fully melted.
• Bacon Jalapeno Popper Mac and Cheese-  Mix in  or top off prepared pasta with 1/2 cup cooked bacon bits.

Tips for creamy jalapeno mac and cheese:

• Butter can be replaced with oil but I highly recommend it because it adds flavor to the recipe.
• Deseed the jalapenos if you don’t want the pasta to be too spicy.
• If the pasta is too dry, add more broth.
• Add more or less cheddar cheese, based on your preference.
• Use full fat cheeses for maximum creamy flavor and texture.
• Use fresh jalapenos rather than pickled/bottled jalapenos for best classic flavor.
• Use low sodium broth to prevent the jalapeno popper pasta from becoming too salty.
• You can make jalapeno mac and cheese with Velveeta by adding 1/4 cup of that to make it even more creamy. I, personally, don’t like the smell of Velveeta and don’t like using it.

Other Easy Mexican Dinner Recipes:

• Jalapeno Popper Stuffed Mushrooms
• Jalapeno Pineapple Rice
• Jalapeno Popper Stuffed Chicken Breast
• Jalapeno Avocado Pasta
• Jalapeno Garlic Mashed Potatoes Recipe
• Jalapeno Beef
• Jalapeno Chicken
• Honey Glazed Carrots with Jalapenos

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Jalapeno Popper Mac and Cheese

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Quick and easy jalapeno popper mac and cheese recipe- A 30 minute weeknight meal loaded with cream cheese, cheddar cheese and requires one pot. 

Yield: 4 People

Ingredients

• 1 tbsp Oil
• 2 tbsp Butter, Unsalted
• 1/4 cup Onions, Finely chopped
• 1 tsp Ginger
• 1.5 tbsp Garlic
• 3-4 Jalapenos, Roughly chopped, Can be deseeded to reduce spice
• 2 cups Vegetable broth, Or chicken broth, Low sodium
• 1 cup Heavy cream
• 2 cups Ditalini pasta, Or mini shells Or elbow macaroni
• Salt, To taste
• Pepper, To taste
• 6 oz Cream cheese, Full fat
• 1 1/3 cups Cheddar cheese, Full fat

Instructions 

• Heat oil and butter in a large nonstick pot over medium high heat and saute onions until golden brown.
• Add ginger, garlic, jalapenos and saute until fragrant (About 1-2 minutes).
• Add broth, heavy cream, salt, pepper and mix. 
• Bring to a boil. Then lower the heat to medium and let everything cook until liquid is reduced and pasta is cooked, stirring occasionally. 
• Add cream cheese, cheddar cheese and mix until cheese is fully melted.
• Garnish with finely chopped jalapenos and enjoy!

Notes

• Read all my tips above.
• Tastes best when served fresh but leftovers can be stored in a sealed container for up to 2 days. 

Nutrition

Calories: 944kcal, Carbohydrates: 70g, Protein: 24g, Fat: 63g, Saturated Fat: 34g, Cholesterol: 183mg, Sodium: 920mg, Potassium: 380mg, Fiber: 3g, Sugar: 5g, Vitamin A: 2365IU, Vitamin C: 14.5mg, Calcium: 375mg, Iron: 1.6mg

Course: Main Course

Cuisine: American, Mexican

Calories: 944

Author: CakeWhiz

Until next time, tata my lovelies!