Bacon Jalapeno Popper Mac and Cheese
Creamy cheesy pasta loaded with crispy bacon and spicy jalapenos. Your favorite bar food turned into a decadent main dish!
- 1 Pound Dried Pasta, I used Campanelle
- 5 Tablespoons Butter, Divided
- 2 Cups Milk
- 8 oz. Sharp Cheddar Cheese, Shredded
- 8 Ounces Velveeta Cheese, Cubed
- 4 Ounces Cream Cheese, Softened
- 1 Pound Bacon, Diced
- 5 Jalapenos, Ribs and Seeds Removed, Sliced
- 1 Cup Bread Crumbs
- Salt and Pepper, To Taste
Preheat oven to 350º F. Cook pasta according to the box directions until al dente. Drain and set aside.
In a large sauce pan cook bacon until crisp. Drain grease, reserving ~1 Tablespoon. Drain bacon on paper towels.
Saute jalapenos for 4-5 minutes or until softened.
In a large saucepan, melt 2 tablespoons butter. Stir in milk until heated.
Stir in velveeta, cream cheese, and shredded cheese. Stir until cheeses are completely melted. Season with salt and pepper to taste.
Fold in bacon and jalapeno. Toss with pasta until combined.
Pour into a 9x13 inch pan. In a small bowl, combine remaining 3 tablespoons of butter with bread crumbs. Pour over pasta.
Bake for 15-20 minutes.
Calories: 649kcal, Carbohydrates: 48g, Protein: 25g, Fat: 38g, Saturated Fat: 18g, Cholesterol: 91mg, Sodium: 989mg, Potassium: 422mg, Fiber: 2g, Sugar: 7g, Vitamin A: 19.4%, Vitamin C: 10.1%, Calcium: 39.8%, Iron: 8.5%