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!
Servings 10 Servings
Calories 649kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 649kcal | Carbohydrates: 48g | Protein: 25g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 91mg | Sodium: 989mg | Potassium: 422mg | Fiber: 2g | Sugar: 7g | Vitamin A: 970IU | Vitamin C: 8.3mg | Calcium: 398mg | Iron: 1.5mg