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Jalapeno Popper Mac and Cheese

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  • 1 12 oz package Della Terra Campanelle
  • 1 lb Bar-S Thick-Cut Bacon, cooked crisp and crumbled
  • 8 Tbs Hiland Butter
  • 1/2 cup Shawnee Mills All Purpose Flour
  • 1 cup Hiland Milk
  • 1 cup Hiland Half-and-Half
  • 1 (8 oz) pkg cream cheese , cut into 1-inch cubes
  • 2 cups Lovera's Caciocavera cheese, shredded
  • 2 cups shredded cheddar cheese
  • 1 tsp Kosher salt and fresh cracked black pepper
  • 1/4 cup Ace in the Bowl Salsa
  • 2 jalapenos, sliced
  • 1/2 cup panko bread crumbs



Cook pasta according to package directions. As pasta is cooking, cook bacon until crisp, and then crumble.


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.


Remove from heat, and add cream cheese, Gruyere, cheddar and salt and pepper. Stir until cheese is completely melted.


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.


Bake in a preheated 400-degree oven for 30 to 40 minutes, or until top is bubbly and golden brown.

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