Turn up the heat with this Spicy Mac and Cheese! Creamy, cheesy, and loaded with crispy bacon, it's comfort food with a kick you can crank up to your liking. Topped with crunchy jalapeño-flavored chips for an irresistible finish, every bite will have you craving more.
This dish can be served at potlucks and family gatherings all year round, but we LOVE whipping it up for the holidays for a different take on a classic dish. Guests flock to this dish, and there are never leftovers.
We used Jackson's Jalapeño Sweet Potato Chips for this recipe's crunch finish, but we've also made this with Sea Salt Kettle Chips and BBQ-flavored chips. If you're looking for a healthier chip, this is it! Jackson's Snacks takes pride in making kosher, vegan, and gluten-free potato chips...and they are TASTY!
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Ingredients
To make your Spicy Mac and Cheese, here's what you'll need
- Noodles - I suggest using elbow pasta (or cavatappi noodles) so they can capture the creamy cheese. They also make for the perfect bite-sized noodles.
- Butter - This is used alongside the flour to make a roux for the mac and cheese. This keeps the dish creamy and lump-free.
- Bacon - Cooked crispy and crumbled, this is mixed throughout the cheesy dish for a delicious bacon crunch! Also, optional.
- All-Purpose Flour - For making a golden roux.
- Heavy Whipping Cream - To make it creamy, of course!
- Milk - Can use either whole milk or 2% milk. Even the tiny amount of fat keeps the dish creamy, so I suggest staying away from the skim milk for this one.
- Cajun Seasoning - If you want to really bring the heat, grab a spicier Cajun seasoning like Ragin Cajun Ragin Hot.
- Salt and Pepper - Add to taste. Keep in mind that the Cajun seasoning and bacon are salty on their own, so you may not need as much salt.
- Pepper Jack Cheese - Can also use cheddar cheese, but make sure it's freshly shredded cheese from a block. Bagged, pre-shredded cheese contains starches and powders that make the cheese feel grainy and not as creamy.
- Jalapeño or Chilis in Adobo Sauce - We love a smoky flavor, and chilis in adobo sauce bring that! You can also substitute a jalapeño or poblano pepper.
- Jackson's Jalapeno Sweet Potato Kettle Chips - These are crushed on top and broiled for a flavorful, crunchy topping. You can also use bread crumbs instead, but you can't beat these Jalapeño Potato Chips!
See recipe card for quantities.
Block Cheese vs Bagged Cheese
- ADDITIVES. Bagged cheese contains anti-caking agents to prevent clumping and preserve the cheese for a longer shelf life. Blocks of cheese are typically just cheese without the extras.
- MELTING and CREAMINESS. If you want creamy, you want block cheese. Pre-shredded cheeses melt unevenly and have a grainy texture from additives.
- FLAVOR and FRESHNESS. You guessed it! The anti-caking coatings and powder destroy the freshness and mute the rich flavors of the cheese. Block cheese will taste richer and fresher.
- CONVENIENCE. Bagged cheese is definitely most convenient, but you're limited in what you can do with it. With block cheese, you can shred it, cube it, or slice it into bigger slices for appetizers.
Step-by-Step Instructions
How to make a spicy mac and cheese the easy way!
Everything you need to know is found in these simple steps. After making a golden roux and cooking bacon and noodles, it's an easily thrown-together skillet dish!
- Preheat broiler. Cook pasta noodles to al dente and drain. Cook bacon until crispy and then chop once cooled. Dice jalapeño (or chili in adobo sauce) and shred cheese. Set everything aside.
- Make Roux: Melt butter in an oven-proof 10-inch skillet on medium heat. Stir in flour until mixed well. Cook and stir continuously until a light golden brown (about 2-3 minutes). You'll begin to see bubbles form.
- Slowly whisk in heavy cream and milk. Whisk until there are no lumps, and then stir in cajun seasoning, salt, and pepper. Continuously stir and bring to a boil. Then, reduce the heat and cook for 5 minutes to thicken.
- Stir in shredded cheese until melted and creamy. Add in pasta, bacon, and jalapeño (or chili) and cook until heated throughout.
- Crush chips and top evenly over the mac and cheese.
- Broil uncovered for 30-60 seconds. Check at 30 seconds to make sure chips aren't burning. Different chips brown at different levels, so keep an eye on this step.
Made this recipe? Let me know!
Equipment and Supplies
- Flint and Flame Knives - These are the everyday knives that I love! Use code ChefTim40 for 40% off your set.
- 10 Inch Cast Iron Skillet - This Staub frying pan is easy to clean and doesn't require seasoning. If you choose another brand, make sure it's oven-safe for this recipe.
- Cheese Grater by KitchenAid for grating blocks of cheese.
- Large Stock Pot - Hexclad Pots are the best on the market. Click the link for 10% off your next purchase.
Storing Leftovers
How to store leftover Mac and Cheese
TO REFRIGERATE. Let it cool, but don't leave it out for more than 2 hours. Transfer to an airtight container or tightly cover the dish with plastic wrap (or aluminum foil) and place it in the fridge for 3-4 days.
TO FREEZE. Allow it to cool. Tightly wrap up your casserole or transfer portion sizes into airtight containers. Label with the date and freeze for up to 3 months. Reheat by baking covered with foil at 350°F for 30 minutes and then uncovered for 10 minutes or until completely warmed throughout. Best if first thawed in the fridge overnight and topped with fresh crushed chips to bring back the crunch.
Pro Tip - Scrape off the crunchy topping and then reapply a fresh topping when reheating later to keep the satisfying crunch of the dish.
What to serve with Easy Spicy Mac and cheese with Bacon?
- I love to serve this dish alongside my Crispy Chicken Tenders or smoked meatloaf to make a dinner full of flavor!
- A side that pairs perfectly would be Sheet Pan Roasted Vegetables - they would help bring freshness alongside the rich cheese.
More Side Dishes
Frequently Asked Questions
We grew up with our mom adding hot dogs to our Mac and Cheese, but have you ever tried chicken?! A spicy Mac and cheese with chicken is the way to go! We skip the chips on top, mix cooked chicken into the cheesy mixture, and drizzle it with buffalo sauce before serving.
Yes, I often make this early. I assemble the mac and cheese (without the topping) and refrigerate it after cooling. When you are ready to bake, let it sit 30 minutes to come to room temperature before adding chips and baking as directed.
Video of Recipe
Recipe
Spicy Mac and Cheese
Equipment
- Oven
- Oven Safe Skillet
- Medium Pot
Ingredients
- 1½ Cups Elbow Macaroni
- 6 strips Bacon cooked and crumbled
- 3 tablespoon Butter
- 3 tablespoon Flour all-purpose
- 1½ Cups Heavy Whipping Cream
- ½ Cup Milk whole or 2%
- 1 teaspoon Cajun Seasoning use a spicy one for more heat
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 Cups Pepper Jack Cheese freshly shredded
- 1 Chili in Adobo Sauce or jalapeno or poblano
- 5 oz Jackson's Jalapeno Sweet Potato Kettle Chips crushed
Instructions
- Preheat broiler. Cook pasta noodles to al dente and drain. Cook bacon until crispy and then chop once cooled. Dice jalapeño (or chili in adobo sauce) and shred cheese. Set everything aside.
- Make Roux: Melt butter in a an oven proof 10 inch skillet on medium heat. Stir in flour until mixed well. Cook and stir continuously until a light golden brown (about 2-3 minutes). You'll begin to see bubbles form.
- Slowly whisk in heavy cream and milk. Whisk until there's no lumps and then stir in cajun seasoning, salt and pepper. Continuously stir and bring to boil. Then, reduce heat and cook for 5 minutes to thicken.
- Stir in shredded cheese until melted and creamy. Add in pasta, bacon and jalapeño (or chili) and cook until heated throughout.
- Crush chips and top evenly over the mac and cheese.
- Broil uncovered for 30-60 seconds. Check at 30 seconds to make sure chips aren't burning. Different chips brown at different levels, so keep an eye on this step.
Tim Clowers says
This was one of the best Mac n cheese that I have vet made according to my wife….
JClowers says
So delicious! I loved sneaking bites of this!!
Chef Tim Clowers says
Best Mac Ever