Jalapeno Popper Mac & Cheese

Friday, July 22nd 2016, 9:33 am
By: News On 6


  • 1 (12-ounce) package Della Terra campanelle pasta
  • 1 pound thick-cut bacon, cooked and crumbled
  • 8 tablespoons Hiland Butter
  • ½ cup Shawnee Mills All-Purpose Flour
  • 1 cup Hiland whole milk
  • 1 cup Hiland half and half
  • 1 (8-ounce) package cream cheese, cut into cubes
  • 2 cups shredded Gruyere cheese
  • 1 cup shredded Lovera’s Caciocavera cheese
  • 2 cups shredded cheddar cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • ¼ cup Ace in the Bowl salsa
  • 2 jalapenos, sliced
  • ½ cup Panko breadcrumbs


  1. Cook pasta according to package directions. As pasta is cooking, cook bacon until crisp, and then crumble.
  2. Melt butter over medium heat in a large saucepan. Add flour, stirring for about 2 minutes or until light brown. Gradually add milk and half and half, stirring constantly. Bring to a boil until thickened and smooth. 
  3. Remove from heat, and add cream cheese, Gruyere, cheddar and salt and pepper. Stir until cheese is completely melted.
  4. In a large bowl, combine pasta with cheese sauce. Fold in crumbled bacon and salsa. Pour into a buttered 9-by-13-inch baking dish. Top with sliced jalapenos, and sprinkle with breadcrumbs. 
  5. Bake in a preheated 400-degree oven for 30 to 40 minutes, or until top is bubbly and golden brown.