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This mac & cheese is a rich and creamy twist on the classic, featuring crispy bacon and finely diced jalapeños for a flavorful kick. The cheese sauce is made with sharp cheddar, Monterey Jack, and cream cheese, creating a silky texture that coats every piece of pasta. Topped with reserved bacon, jalapeños, and chives, then baked to bubbling perfection, this dish is a crowd-pleaser. The sensory cues of bubbling cheese and crispy bacon make it...
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Bring a large pot of salted water to a boil and cook the macaroni pasta until just al dente. Drain and set aside.
Cook the bacon until crispy. Transfer to a paper towel-lined plate and chop. Reserve a small handful for topping.
Melt the butter over medium heat in a large Dutch oven or saucepan.
Whisk in the all-purpose flour and cook for about 1 minute.
Slowly whisk in the whole milk, followed by the heavy cream. Continue whisking until smooth and slightly thickened, about 4-5 minutes.
Add kosher salt, garlic powder, onion powder, smoked paprika, and black pepper.
Reduce the heat to low.
Stir in the cream cheese until melted.
Gradually add the sharp cheddar and Monterey Jack, stirring until completely smooth.
Add the cooked pasta, chopped bacon, and diced jalapeños to the cheese sauce.
Stir until every piece of pasta is coated in the cheese sauce.
Pour the mixture into a lightly greased 9x13 baking dish.
Top with remaining shredded cheddar, reserved bacon, and reserved jalapeños.
Bake at 375°F for 15 minutes, then switch to broil for 2-3 minutes until the cheese is melted, bubbly, and lightly browned.
Sprinkle with chopped chives if desired and serve immediately.
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Freshly shred your cheese for the smoothest sauce.
Removing the jalapeño seeds keeps the heat mild while adding great flavor.
For extra smoky flavor, substitute pepper jack for half of the Monterey Jack.
Leftovers reheat beautifully with a splash of milk.
Can I use pre-shredded cheese?
It's better to freshly shred your cheese for a smoother sauce, as pre-shredded cheese often contains additives that can affect the texture.
How do I make this spicier?
Leave the jalapeño seeds in or add a pinch of cayenne pepper to the cheese sauce.
Can I substitute the bacon?
Yes, you can use turkey bacon or omit it entirely for a vegetarian version.
What’s the best way to reheat leftovers?
Reheat with a splash of milk to restore the creamy texture.
Can I make this ahead of time?
Yes, you can prepare the dish up to the baking step, cover, and refrigerate. Bake when ready to serve.
