Jalapeño Bacon Mac and Cheese Recipe

Smoky, spicy, creamy. Need I say more? 😂

Sometimes the best recipes come from having to change your plans! Yesterday, I was planning to make eggplant Parmesan when the power went out. With the possibility of not having an oven, I decided to pivot and make a stovetop macaroni and cheese instead. And let me tell you, this was one delicious Plan B!

This Jalapeño Bacon Macaroni and Cheese combines crispy bacon, fresh jalapeños, pickled jalapeños, evaporated milk, and extra-sharp cheddar cheese for a rich, creamy dish with a smoky kick and just the right amount of heat.

The original recipe also calls for American cheese, but Publix apparently decided I didn’t need it because it never made it into my grocery bag! So I improvised and left it out. Honestly, with a full pound of extra-sharp cheddar, this mac and cheese was plenty rich without it.

That’s one of the things I love about macaroni and cheese: you can switch up the cheeses and make it your own. Try smoked cheddar, aged cheddar, or a combination of your favorites.

One word of warning: this macaroni and cheese is seriously rich and creamy. Not that there’s anything wrong with that! LOL. It’s comfort food with a little Jersey attitude and a spicy twist.

Whether you’re serving it as a hearty side dish, bringing it to a potluck, or making it the star of dinner, this recipe is a delicious way to elevate classic stovetop mac and cheese.

Let’s get cooking!

Jalapeño Bacon Macaroni and Cheese Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: Approximately 35 minutes
Servings: 6–8

Ingredients

8 ounces diced bacon
1 hot red or green jalapeño pepper, finely minced
¼ cup sliced pickled jalapeño peppers, minced
1 pound elbow macaroni
Sea salt, to taste
1 (12-ounce) can organic evaporated milk
2 large organic, pasture-raised eggs
1 teaspoon hot sauce, plus more to taste
1 teaspoon ground mustard
1 pound extra-sharp cheddar cheese, grated, or a combination of smoked and aged cheddar
4 ounces American cheese, cut into ½-inch cubes (optional; makes the dish even richer)
1 tablespoon organic cornstarch
2 tablespoons grass-fed unsalted butter

Instructions

1. Cook the bacon.

In a medium skillet over medium heat, cook the diced bacon, stirring occasionally, until completely crisp, about 8 minutes.

Remove the skillet from the heat. Stir in the minced fresh jalapeño and pickled jalapeños, scraping up the browned bits from the bottom of the pan. Set aside. Transfer a small portion of the bacon and jalapeño mixture to a separate bowl to use as a garnish.

2. Cook the macaroni.

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until barely al dente, usually about 6–8 minutes. Drain well.

3. Prepare the milk mixture.

While the pasta cooks, whisk together the evaporated milk, eggs, hot sauce, and ground mustard in a bowl until smooth and thoroughly combined.

4. Toss the cheese with cornstarch.

In a large bowl, combine the grated cheddar and optional American cheese. Sprinkle the cornstarch over the cheese and toss until evenly coated. The cornstarch helps thicken the sauce and keep it creamy.

5. Make the cheese sauce.

Return the drained macaroni to its saucepan and place it over low heat. Add the butter and stir until melted.

Add the bacon and jalapeño mixture, including the rendered bacon fat, followed by the evaporated milk mixture. Add the cheese mixture and stir constantly over low heat until the cheese melts completely and the sauce becomes hot, thick, and creamy.

Avoid letting the mixture boil, as excessive heat can cause the sauce to become grainy or the eggs to curdle. Continue stirring until the sauce is smooth and the eggs are fully cooked.

6. Season and serve.

Taste and season with sea salt and additional hot sauce, if desired. Remember that the bacon and cheese already contribute saltiness, so taste before adding more.

Serve immediately, topped with the reserved crispy bacon and jalapeño mixture.

Jacq’s Tips and Variations

Choose your cheese. Extra-sharp cheddar gives this recipe a wonderful cheesy flavor. For a smoky twist, substitute some of the cheddar with smoked cheddar or combine several aged cheeses.

Adjust the heat. Love spicy food? Add another fresh jalapeño or a little extra hot sauce. For a milder version, use less fresh jalapeño and remove its seeds and membranes.

American cheese is optional. The original recipe includes four ounces of American cheese for an especially rich and creamy sauce. I omitted it, and the macaroni and cheese was still delicious. If you love an extra-silky sauce, give it a try.

Serve it right away. This stovetop mac and cheese is at its creamiest straight from the saucepan. As it cools, the sauce will thicken.

Make it your own. You could add a little smoked paprika or use a mixture of cheddar and smoked Gouda for another layer of flavor.

What to Serve with Jalapeño Bacon Mac and Cheese

This rich, flavorful dish pairs beautifully with grilled chicken, barbecue ribs, pulled pork, or a simple green salad to balance the richness. It also makes a fantastic addition to a cookout or game-day spread.

Final Thoughts

Who says a power outage has to ruin dinner plans? Sometimes you just have to improvise, and this Jalapeño Bacon Macaroni and Cheese was proof of that!

Between the crispy bacon, the smoky flavor, the fresh and pickled jalapeños, and all that creamy cheddar goodness, this is not your average mac and cheese. It’s rich, comforting, and just spicy enough to keep things interesting.

And remember, if the grocery store forgets one of your ingredients, don’t panic. Pick your cheese, adjust the heat, and make it your own!

Until next time, happy cooking!

Jacq from Jersey — living in the Low Country.

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