Mac and Cheese Stuffed Jalapeño Poppers with Bacon
These indulgent jalapeño poppers combine the comfort of creamy mac and cheese with the heat of fresh peppers and smoky bacon bits. The pasta filling features a rich cheese sauce made with evaporated milk and sharp cheddar, creating a luxurious texture that pairs perfectly with the crisp-tender jalapeños. Perfect for game day parties, potluck gatherings, or whenever you want to impress with a creative appetizer that delivers both comfort food satisfaction and spicy kick. The recipe offers flexible cooking methods including baking, grilling, or air frying to suit your preference.
Ingredients
- 1 ½ cups pasta, uncooked
- 2 tablespoons butter, unsalted
- 2 tablespoons all-purpose flour
- 12 ounces evaporated milk
- 3 ½ cups cheddar cheese, grated, divided
- 15 medium jalapeño peppers
- ½ cups bacon bitsturkey bacon or omit1:1 or 0healthier
less fat and sodium
- salt, to taste(optional)
Instructions
- 1
Bring water to a boil in a medium pot and cook the pasta according to package instructions
- 2
Drain pasta and reserve the cooking water
- 3
Melt butter in a large pan and add flour
- 4
Whisk for one minute
- 5
Gradually add evaporated milk, whisking to eliminate lumps
- 6
Cook for 2-3 minutes until mixture thickens slightly
- 7
Add 2 cups grated cheddar and stir until melted
- 8
Add drained pasta and stir to combine
- 9
Add pasta water 1-2 tablespoons at a time if mixture is too thick
- 10
Season with salt if needed and set aside
- 11
Preheat oven to 350°F
- 12
Cut peppers in half horizontally
- 13
Use a small spoon to scoop out the insides
- 14
Fill each jalapeño cavity with macaroni mixture using a small spoon
- 15
Place filled peppers on an oven-safe baking pan in a single layer
- 16
Top with remaining cheese and bacon bits
- 17
Bake for 15 minutes or until heated through and cheese is melted
Tips
Reserve pasta water to adjust the mac and cheese consistency - it helps create the perfect creamy texture without making it too thin.
Remove all seeds and membranes from jalapeños for milder heat, or leave some seeds for extra spice.
Let the mac and cheese cool slightly before stuffing to make filling easier and prevent spillage.
Good to Know
Refrigerate for up to 3 days in covered container
Can assemble up to 1 day ahead, cover and refrigerate, add 5 minutes to cooking time
Serve immediately while cheese is melted and peppers are warm
Common Mistakes
Don't overfill jalapeños to avoid spillage during cooking
Don't skip removing seeds and membranes to avoid excessive heat
Don't overcook pasta initially as it will cook more when baked
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
less fat and sodium
FAQ
Can I make these ahead of time?
Yes, assemble completely and refrigerate up to 1 day ahead. Add 5 extra minutes to cooking time when baking from cold.
How can I reduce the spiciness?
Remove all seeds and white membranes from jalapeños, or substitute with mini bell peppers for no heat at all.
Can I freeze these poppers?
Yes, freeze assembled poppers for up to 3 months. Thaw overnight in refrigerator before cooking and add extra cooking time.