Jalapeño Popper Mac and Cheese Soup

Jalapeño Popper Mac and Cheese Soup takes comfort food to the next level. This dish is a creamy, cheesy soup packed with elbow macaroni, crispy bacon, and the bold kick of jalapeños. Inspired by the classic jalapeño popper appetizer, this soup is perfect for chilly days, game nights, or when you crave something hearty and indulgent. The rich flavors of cheddar cheese blend seamlessly with the heat from jalapeños, creating a balance that will satisfy your taste buds.

Ingredients

For the Soup:

• For the Soup:
  • 8 ounces elbow macaroni
    4 cups chicken broth
    1 cup milk
  • 2 cups elbow macaroni, uncooked
  • 4 slices bacon, chopped
  • 1 tablespoon unsalted butter
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 fresh jalapeños, diced (seeds removed for less heat)
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup cream cheese, softened
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste

  For Garnish:

  • Extra shredded cheddar cheese
  • Crumbled bacon
  • Sliced jalapeños

For Garnish:

• Extra shredded cheddar cheese
• Crumbled bacon
• Sliced jalapeños

Preparation

Step 1: Cook the Pasta
In a large pot, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Step 2: Cook the Bacon
In the same pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Reserve about 1 tablespoon of the bacon drippings in the pot.

Step 3: Sauté the Vegetables
Add butter to the pot with the bacon drippings. Once melted, sauté the diced onion and garlic until fragrant, about 2–3 minutes. Add the diced jalapeños and cook for another 2 minutes.

Step 4: Make the Base
Sprinkle the flour over the sautéed vegetables and stir to create a roux. Cook for 1 minute, then slowly whisk in the chicken broth. Continue whisking to ensure there are no lumps.

Step 5: Add the Dairy
Lower the heat to medium-low. Stir in the milk and heavy cream, letting the mixture gently simmer. Add the cream cheese, whisking until it melts completely into the soup.

Step 6: Add the Cheese and Seasonings
Gradually add the shredded cheddar cheese, one handful at a time, stirring until melted and smooth. Season with smoked paprika, salt, and black pepper to taste.

Step 7: Combine and Serve
Add the cooked macaroni to the soup, stirring to combine. Let the soup heat through for 2–3 minutes. Ladle into bowls and garnish with extra shredded cheese, crumbled bacon, and sliced jalapeños.

Variations

• Extra Spicy: Keep the seeds in the jalapeños or add a pinch of cayenne pepper for more heat.
• Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken broth.
• Protein Boost: Add cooked, shredded chicken or diced smoked sausage for added protein.

Cooking Notes

• Cheese Melting Tip: Use freshly shredded cheese for the smoothest texture, as pre-shredded cheese often contains anti-caking agents that can cause clumps.
• Consistency Adjustments: If the soup is too thick, add more broth or milk to reach your desired consistency.

Serving Suggestions

• Serve with crusty bread or garlic toast for dipping.
• Pair with a fresh green salad to balance the richness of the soup.
• Top with crushed tortilla chips for an added crunch.

Tips

• Roast the jalapeños before adding them to enhance their smoky flavor.
• Make the soup ahead and reheat gently on the stove; add a splash of milk or broth to thin it out if needed.
• Double the recipe for meal prep and freeze individual portions for quick lunches.

Prep Time

15 minutes

Cooking Time

30 minutes

Total Time

45 minutes

Nutritional Information (Per Serving)

• Calories: 520
• Protein: 18g
• Sodium: 900mg
• Carbohydrates: 35g
• Fat: 35g

FAQs

Q: Can I use a different type of pasta? Yes, small pasta shapes like shells or ditalini work well too.
Q: How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk to maintain creaminess.
Q: Can I freeze this soup? Yes, but note that the texture may change slightly due to the dairy. Thaw in the fridge and reheat slowly, stirring well.

Conclusion

Jalapeño Popper Mac and Cheese Soup is a show-stopping recipe that brings together the best of comfort food and bold flavors. The creamy cheese base, tender pasta, and spicy jalapeño kick create a dish that’s perfect for cozy nights or entertaining guests. Easy to make and endlessly customizable, this soup is sure to become a family favorite. Serve it up with your favorite toppings and enjoy a warm bowl of indulgence!