27 March, 2019
Jalapeno Popper Macaroni and Cheese
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I know I just posted a popper recipe but…
I actually made this MONTHS ago and never posted it. I had a couple requests to post it after I made a food megapost on my personal Facebook account so better late than never. I could go into how I started a new job and I’ve been busy and how my soul is tired and how I’ve been manic episode level detail cleaning my apartment for the past month but I’ll spare you the boring details of the going ons in my life and just post this recipe because these photos are probably close to 7 months old now!
It begs the question: What other recipes am I holding out on you? How many recipes are sitting in notes on my phone and in computer folders that I haven’t posted or uploaded yet? A lot. Trust me. I’m getting there. Procrastinators, UNITE!
The first and most important part of this recipe is something that I didn’t incorporate into my recipe because if you know how to make bechamel, then you know it’s the base to most proper baked mac and cheese dishes. If you have no idea what the f*ck I’m talking about, it’s the creamy base for your cheese sauce. Pretty simple to make, it’s really just four ingredients: milk, butter, flour, salt. The best recipe for bechamel can be found here. You can actually refrigerate this base and use it later so you can make this ahead of time. Also, if you make too much or want to make a double batch, you’ve got a cheese sauce base for another day as well. When your done, congratulate yourself for thinking and planning ahead. If you make it to use in the moment, congrats for being like me.
Bacon. Jalapenos. Add whatever you want, honestly. In the recipe, I tell you guys how much I used in the recipe and honestly, it was stellar just the way I made it. However, it does not have to be exact. I love spice so I used red and green jalapenos and I still wish I had an extra to use. If you don’t want it to be too spicy, just use one less jalapeno and make sure they’re both green. Use a whole pack of bacon if you want, I only had eight slices. Add a cooked, cubed chicken breast if you want. It’s all good, just use your judgement. You know what you like.
Make sure you’re solid on the cheese though. It’s like 4 cups plus cream cheese but it is worth it and I cannot stress that enough. Not to be dramatic but I would honestly die for this macaroni and cheese. Pair with a Tripel for an extra naughty, indulgent, rich experience. For a less sinful pairing, enjoy with a lighter session IPA. Enjoy, my loves! <3