Baked Jalapeno Popper Mac and Cheese Bites

Finding crowd-pleasing party appetizers that aren’t the same old chips and dip can feel like a real challenge. Between juggling different dietary preferences and trying to make something that’ll actually keep people satisfied until dinner, it’s easy to get stuck in an appetizer rut.

That’s where these jalapeño popper mac and cheese bites come to the rescue: they combine two beloved comfort foods into one perfect finger food, they’re easy to make ahead of time, and they always seem to disappear within minutes of hitting the serving plate.

What Kind of Jalapeños Should I Use?

Fresh jalapeños are your best bet for this recipe, and you’ll want to look for peppers that are firm and deep green in color with smooth, unwrinkled skin. The size of your jalapeños matters here – smaller ones (about 2-3 inches long) work better as appetizer bites and will cook more evenly. If you’re worried about the heat level, here’s a helpful tip: the more smooth a jalapeño is, the milder it tends to be, while peppers with white lines or “corking” on the surface usually pack more heat. Remember to wear gloves when handling fresh jalapeños, and remove the seeds and membranes if you want to reduce the spiciness.

Options for Substitutions

Need to switch things up with this recipe? Here are some handy substitutions you can try:

• Jalapeños: If jalapeños are too spicy, try poblano peppers for a milder kick. You can also use mini sweet peppers if you want to skip the heat altogether. Just make sure they’re similar in size for even cooking.
• Elbow pasta: Any small pasta shape works great here – try small shells, mini penne, or even cavatappi. Just cook them until they’re al dente since they’ll continue cooking in the cheese sauce.
• Cheddar cheese: Feel free to mix up the cheese – try a combo of monterey jack and cheddar, or use pepper jack for extra heat. Just avoid pre-shredded cheese as it doesn’t melt as smoothly.
• Bacon: You can swap bacon with turkey bacon, or for a vegetarian option, try crushed potato chips or toasted panko breadcrumbs for that needed crunch.
• Milk: Whole milk works best, but you can use 2% milk or even half-and-half. Just avoid skim milk as it might make the sauce too thin.
• Plain flour: Regular all-purpose flour is best for the roux, but you can use gluten-free flour blend if needed – just make sure it’s a 1:1 substitute type.

Watch Out for These Mistakes While Cooking

The biggest challenge when making jalapeño popper mac and cheese bites is getting the pasta texture just right – cook your elbows just until al dente (about 1 minute less than package directions) since they’ll continue cooking in the cheese sauce and during baking. When making the cheese sauce, a common mistake is adding the milk too quickly to the roux (butter and flour mixture), which can lead to lumps – instead, pour it in gradually while whisking constantly for a silky-smooth result. To avoid a grainy texture in your cheese sauce, remove the pan from heat before stirring in the cheese, and make sure to grate your own cheese rather than using pre-shredded varieties which contain anti-caking agents that can prevent smooth melting. For the perfect kick of heat, remember to remove all jalapeño seeds and membranes if you want a milder flavor, or leave some in for extra spiciness – but always wear gloves while handling the peppers to protect your hands.

What to Serve With Jalapeño Popper Mac and Cheese Bites?

These cheesy, spicy bites are perfect party food that pairs really well with cooling dips like ranch or blue cheese dressing to help balance out the heat. Since they’re pretty rich, I like to serve them alongside some fresh veggies like celery sticks, cucumber rounds, or carrot sticks for a nice temperature and texture contrast. If you’re serving these as a main dish instead of an appetizer, a simple green salad dressed with light vinaigrette helps cut through the richness and rounds out the meal nicely. For casual gatherings, they’re great alongside other finger foods like chicken wings, sliders, or BBQ meatballs.

Storage Instructions

Keep Fresh: These tasty mac and cheese bites stay good in an airtight container in the fridge for up to 3 days. I like to place them in a single layer to keep their shape intact. They make great leftovers for quick snacks or lunch box additions!

Freeze: Want to make these ahead? Let them cool completely, then place them in a freezer-safe container with parchment paper between layers. They’ll keep well for up to 2 months. Perfect for party prep or when you need a quick appetizer on hand!

Warm Up: To bring back that fresh-made taste, pop them in the oven at 350°F for about 10-12 minutes if refrigerated, or 15-20 minutes if frozen. You can also use the microwave for 30-45 seconds, though they won’t be quite as crispy. Just keep an eye on them to avoid overheating!

Preparation Time	20-30 minutes
Cooking Time	20-25 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 70-80 g
• Fat: 130-150 g
• Carbohydrates: 80-90 g

Ingredients

• Nonstick spray for prepping
• 15 jalapeños, small-sized
• 1 cup elbow pasta
• 2 tablespoons unsalted butter
• 1 tablespoon plain flour
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup milk
• 2 cups shredded cheddar cheese, split into portions
• 8 slices crispy cooked bacon, crumbled (about 3/4 cup)

Step 1: Prepare the Jalapeños

Start by preheating your oven to 350°F (175°C).

Line a baking sheet with parchment paper or foil, and spray it with nonstick cooking spray.

Cut each jalapeño in half lengthwise, leaving the stem intact, and remove the seeds to reduce the heat.

Slice a small sliver off the back of each half so they sit flat on the baking sheet, taking care not to cut through the entire jalapeño.

Arrange the jalapeño halves, cut sides up, on the prepared baking sheet.

Step 2: Cook the Macaroni

In a medium pot, cook the macaroni to al dente according to the package directions.

Once cooked, drain the macaroni thoroughly.

You’ll use the same pot for the cheese sauce, making cleanup easier.

Step 3: Prepare the Cheese Sauce

With the same pot you used for the macaroni, melt butter over medium heat until it begins to sizzle.

Add flour, salt, and pepper, and whisk until a smooth paste forms, which should take about 5 minutes.

Gradually pour in the milk, whisking constantly to prevent lumps.

Continue whisking occasionally until the sauce starts to thicken, around 3 minutes.

Add 1½ cups of shredded cheddar cheese and stir until fully melted.

Remove the pot from heat.

Step 4: Combine Macaroni with Cheese Sauce

Add the drained macaroni to the cheese sauce, stirring until the pasta is well coated.

Stir in ⅓ cup of crumbled bacon for added flavor.

Let the mixture sit for about 5 minutes to cool slightly and thicken.

Step 5: Fill and Bake the Jalapeño Halves

Using a spoon, fill each jalapeño half generously with the mac ‘n’ cheese mixture.

Sprinkle the remaining cheddar cheese and bacon over the top of the filled jalapeños.

Place the filled jalapeños back on the baking sheet and bake for about 20 minutes, or until the jalapeños are soft, and the cheese is golden brown.

Step 6: Serve and Enjoy

Serve the jalapeño mac ‘n’ cheese poppers immediately while they’re hot and gooey.

If you’re not serving right away, you can keep them warm in a 200°F (93°C) oven until ready to serve.

Enjoy this flavorful twist on a classic comfort dish!