Jalapeno Popper Mac and Cheese

It’s the deconstructed version of the jalapeno poppers appetizer—but this pasta dish with a spicy kick is even more delicious with three types of cheese and bacon.

Wisconsin Cheese Jalapeno Popper Mac and Cheese Recipe
Active Time
50 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Aged Cheddar, Colby-Monterey Jack, Cream Cheese or Young Cheddar can be used in this recipe.


  1. Cook pasta according to package directions; drain. Keep warm.
  2. Meanwhile, fry bacon, in batches, in a large skillet over medium heat until crisp. Remove bacon to paper towels to drain, reserving 2 tablespoons drippings. When cool enough to handle, crumble bacon. Set aside 2 tablespoons bacon.
  3. Sauté jalapeno peppers in butter and reserved bacon drippings in a Dutch oven over medium-high heat until crisp-tender. Reduce heat to medium-low. Stir in flour until combined. Gradually stir in milk and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
  4. Reduce heat to low. Gradually stir in the cream cheese, colby-jack and cheddar until melted. Remove from the heat. Stir in the pasta, bacon and cayenne pepper to taste. Garnish with reserved bacon.

Recipe Tip

Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Colby-jack, or co-jack, is a mild, semi-hard cheese crafted with a blend of colby and monterey jack. With its two-toned color, colby-jack makes a lovely addition to a fruit and cheese platter.

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