Smoky charred jalapeños, crispy bacon, and bold jalapeño garlic seasoning take Brickman’s White Cheddar Mac & Cheese to the next level, finished with a golden panko crust that makes this one of the most craveable bakes in the lineup.
This Jalapeño Bacon Garlic Mac & Cheese transforms Brickman’s Cavatappi White Cheddar Mac & Cheese (#891899) into a fully loaded, oven-finished showpiece with bold, layered flavor at every level. Smoky charred jalapeños and Trade East Jalapeño Garlic Seasoning (#434466) bring heat and depth to the rich white cheddar base, while diced bacon folded throughout and crisped on top delivers the kind of savory, textural contrast that earns repeat orders. A golden panko breadcrumb crust is the perfect finish, making this a high-impact, high-margin comfort dish that works equally well as a standalone entrée, a shareable side, or a premium catering centerpiece.
Char the jalapeños: Place whole jalapeño peppers directly over an open flame, under a broiler, or on a dry cast iron pan over high heat. Char on all sides until the skin is blackened and blistered, approximately 8 – 10 minutes. Transfer to a covered container and steam 5 minutes. Peel, seed, and dice. Set aside. If using pre-charred jalapeños, seed and dice directly.
Prepare the mac & cheese base: Warm Brickman’s Cavatappi White Cheddar Mac & Cheese (#891899) in a large rondeau over medium-low heat, stirring gently until heated through. Do not overheat or the cheese sauce may tighten and separate.
Season and build the filling: Stir in Trade East Jalapeño Garlic Seasoning (#434466) gradually, tasting as you go. The mac & cheese base carries its own salt and cheese flavor, so season incrementally. Fold in diced charred jalapeños and 8 oz. of the cooked diced bacon, distributing evenly throughout.
Transfer to baking vessel: Spread the seasoned mac & cheese mixture evenly into a full hotel pan or equivalent baking dish, approximately 2 inches deep. Smooth the surface with a spatula.
Build the crust: Scatter panko breadcrumbs evenly across the entire surface, approximately 8 oz. per batch. Scatter the remaining 4 oz. of cooked diced bacon over the panko layer. Lightly press the topping down to help it adhere during baking.
Bake: Transfer to a 375°F oven and bake uncovered 12 – 15 minutes until the panko crust is deep golden brown and the edges are bubbling. For a darker, crispier crust, finish under the broiler for 1 – 2 minutes, watching carefully to avoid burning.
Rest and portion: Remove from the oven and allow to rest 3 – 5 minutes before cutting. This allows the mac & cheese to set slightly for cleaner portioning. Serve in 8 oz. portions, ensuring each portion captures both the crust layer and the filling below.
