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crispy bacon jalapeño mac and cheese - featured image

Crispy Bacon Jalapeño Mac and Cheese Recipe with Perfect Panko Crust

  • Author: Lena
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

A creamy mac and cheese with smoky bacon, spicy jalapeños, and a crunchy panko breadcrumb topping that adds irresistible texture and flavor.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225g)
  • Salted water for boiling
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk (480ml), warmed
  • 1 cup sharp cheddar cheese, shredded (about 100g)
  • 1 cup smoked gouda, shredded (about 100g)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • Freshly ground black pepper, to taste
  • 6 slices thick-cut bacon, cooked crisp and chopped
  • 2 jalapeños, seeded and finely diced
  • 1 cup panko breadcrumbs (about 60g)
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup grated Parmesan cheese (about 25g)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
  2. While pasta cooks, cook 6 slices of thick-cut bacon in a skillet over medium heat until crispy (about 8 minutes). Drain on paper towels and chop into bite-size pieces. Finely dice 2 jalapeños, removing seeds for milder heat or keep seeds for extra kick.
  3. In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 2 tablespoons all-purpose flour and whisk constantly for 2 minutes until it forms a smooth paste and starts to bubble (but do not brown).
  4. Slowly whisk in 2 cups warm whole milk (480ml), stirring continuously to avoid lumps. Cook for 5-7 minutes until the sauce thickens and coats the back of a spoon.
  5. Lower heat to medium-low. Stir in 1 cup sharp cheddar and 1 cup smoked gouda until melted and smooth. Add 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika (if using), and freshly ground black pepper to taste. Adjust seasoning as needed.
  6. Stir the cooked pasta, chopped bacon, and diced jalapeños into the cheese sauce until evenly coated.
  7. In a small bowl, mix 1 cup panko breadcrumbs, 2 tablespoons melted butter, and 1/4 cup grated Parmesan cheese. Toss until crumbs are evenly coated.
  8. Pour the mac and cheese mixture into an 8×8-inch (20×20 cm) baking dish. Evenly sprinkle the panko topping over the surface.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and crispy.
  10. Let the dish rest for 5 minutes before serving.

Notes

Do not overcook pasta; it will finish cooking in the oven. Warm the milk before adding to the roux to avoid lumps. Toss panko breadcrumbs with melted butter before baking for an even golden crust. Adjust jalapeño seeds to control spice level. Bacon should be cooked crispy for best texture.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: About 1 cup
  • Calories: 450
  • Fat: 28
  • Carbohydrates: 30
  • Fiber: 2
  • Protein: 20

Keywords: mac and cheese, bacon, jalapeño, panko crust, comfort food, cheesy pasta, spicy mac and cheese

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Find it online: https://neurioxdesign.com/crispy-bacon-jalape-n-o-mac-and-cheese-recipe-with-perfect-panko-crust/