Jalapeno Popper Mac & Cheese

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Cook Time

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Mt Olive Pickles
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1.5 lbs pasta of choice
1 stick (8 Tbsp) butter
1 cup Mt. Olive Diced Jalapeno Peppers
2 cups heavy cream
2 cups whole milk
1 lb cream cheese, softened
12 oz shredded cheddar cheese
12 oz shredded gruyere or swiss cheese
1 cup Mt. Olive Sliced Jalapenos, drained (plus ⅓ cup of the brine)
1 cup Panko bread crumbs


  1. Preheat oven to 425°F.
  2. In well salted water, cook pasta according to package directions but lessening cooking time by 1-2 minutes so pasta is still quite firm. Reserve 1 ½ - 2 cups pasta water, drain and set aside.
  3. In a large dutch oven or skillet over medium high heat, melt the butter. Pour into a dish and set aside.
  4. Add the diced jalapenos to the same pan and cook, stirring occasionally, until softened, about 3 minutes. Remove from heat and set aside, wiping out your pan with a paper towel.
  5. In the same pan, add the cream and milk and bring to a simmer.
  6. Add cream cheese and stir until melted, then add cheddar cheese and gruyere by the handful, whisking constantly to melt. Once smooth, remove from heat and whisk in about half of the reserved pasta water and jalapeno brine.
  7. In a large baking dish, pour cheese sauce over pasta, then fold in diced jalapenos and stir well.
  8. Combine breadcrumbs wit reserved melted butter and stir to combine, then top baking dish with breadcrumbs and sliced jalapenos.
  9. Bake until golden brown on top and bubbling, about ten minutes.

Servings: 6

Ready in: 35

Course: Side Dish