Mac and Cheese with Jalapeño Poppers

Ingredients

• 1 (8 ounce) package elbow macaroni
• ¼ cup butter
• 1 small onion, diced
• 5 jalapeno peppers, seeded and minced (Optional)
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups 2% milk
• ½ teaspoon garlic powder
• ½ teaspoon seasoned salt
• ¼ teaspoon ground black pepper
• 2 dashes Worcestershire sauce, or more to taste
• 1 (8 ounce) package light processed cheese food (such as Velveeta Light®), cubed
• 2 ounces cream cheese, cubed
• 1 pinch salt to taste
• Crumb Topping:
• 3 slices bacon
• 2 tablespoons grated Parmesan cheese
• 1 jalapeno pepper, sliced into thin rings (Optional)

Step 1

Heat your oven to 350°F (175°C) and lightly grease a baking dish about 1 1/2 quarts in size. Bring a big pot of salted water to a boil, then cook the elbow macaroni until it’s tender but still has a bit of bite—around 8 minutes. Drain the pasta and set it aside.

Step 2

While the pasta cooks, melt some butter in a saucepan over medium heat. Toss in chopped onion and jalapeños, cooking until they soften, about 3 to 5 minutes. Add garlic and cook just until you can smell its aroma, another minute or two. Sprinkle in the flour and stir so the veggies get coated well. Slowly whisk in the milk, keeping it smooth, and let it simmer until it thickens—around 3 minutes. Turn the heat down low.

Step 3

Season the sauce with garlic powder, seasoned salt, black pepper, and a splash of Worcestershire sauce. Stir in the processed cheese and cream cheese, letting everything melt together until the sauce is creamy and smooth, which should take about 5 minutes. Taste and add salt if needed.

Step 4

Mix the cooked macaroni into the cheese sauce until every bit is coated, then transfer it all to your prepared baking dish. In a skillet over medium-high heat, cook bacon until it’s nice and crispy, turning it now and then, about 10 minutes. Drain the bacon on paper towels and let it cool briefly before crumbling it up.

Step 5

Combine the crumbled bacon with panko breadcrumbs and Parmesan cheese, then sprinkle this mixture evenly over the mac and cheese. Add some jalapeño slices on top for a little extra kick. Pop the dish in the oven and bake uncovered until it’s bubbly and golden brown on top, about 30 to 40 minutes. Let it sit for 10 minutes before digging in.