Creamy Jalapeño Popper Mac and Cheese with Crispy Bacon Topping

INGREDIENTS

For the mac and cheese

• 8 oz. rigatoni pasta
• ¼ cup butter
• 1 small onion chopped (½ cup)
• 3 to 5 jalapeños seeded and minced (plus extra slices for garnish)
• 2 garlic cloves minced (2 tsp.)
• 2 Tbsp. all-purpose flour
• 2 cups whole milk
• 1 tsp. garlic powder
• 1 tsp. seasoned salt
• 1 tsp. black pepper
• 1 tsp. Worcestershire sauce
• 2 cups shredded mild cheddar cheese
• 2 oz. cream cheese cubed

For the topping

• ⅓ cup seasoned panko bread crumbs
• 3 slices bacon cooked and crumbled
• 2 Tbsp. grated Parmesan cheese
• Sliced jalapeños for garnish

DIRECTIONS

1. Preheat oven to 350°F.
2. Grease a 1½-quart or 11 x 9 baking dish.
3. Boil salted water, cook pasta according to package directions, then drain.
4. Melt butter in a large saucepan over medium heat.
5. Add onion and minced jalapeños; cook for 3–5 minutes until softened.
6. Stir in garlic; cook 1 minute.
7. Add flour and stir constantly for 1–2 minutes until golden.
8. Slowly whisk in milk; cook until thickened (about 3 minutes). Reduce heat to low.
9. Stir in garlic powder, seasoned salt, black pepper, and Worcestershire sauce.
10. Gradually add cheddar, stirring until melted.
11. Add cream cheese and stir until smooth (about 5 minutes total).
12. Mix cooked pasta with cheese sauce until well coated.
13. Transfer mixture to prepared baking dish.
14. In a bowl, mix panko, bacon, and Parmesan.
15. Sprinkle over mac and cheese.
16. Garnish with sliced jalapeños.
17. Bake uncovered for 30–40 minutes, until bubbly and golden.
18. Let rest 10 minutes before serving.