Mac & Cheese Jalapeno Poppers

28  Ratings
  • 20 min prep
  • 45 min total
  • Makes 30 servings.

Mac & Cheese Jalapeno Poppers Recipe


  • 1 pkg. (14 oz.) macaroni and cheese dinner
  • 48 RITZ Crackers, finely crushed (about 2 cups), divided
  • 1 egg, beaten
  • 4 slices bacon, cooked, crumbled
  • 2 tsp. chopped drained pickled jalapeño nacho slices
  • 4 oz. (1/4 of 16-oz. pkg.) VELVEETA®, cut into 30 cubes
  •  vegetable oil for frying


  • Prepare  Dinner in large saucepan as directed on package. Stir in 1 cup cracker crumbs, egg, bacon and jalapeno peppers until well blended. Cool 20 min.
  • Shape  into 30 balls, using scant 1/4 cup macaroni mixture for each ball. Insert 1 VELVEETA cube into center of each ball, completely enclosing VELVEETA cube. Roll in remaining cracker crumbs until evenly coated. Place in single layer on waxed paper-covered baking sheet.
  • Heat  oil to 375ºF in deep fryer. Add balls, a few at a time; cook 2 min. or until golden brown. Drain well. Serve warm.

Recipe Tips

Don't Have a Deep Fryer?Heat 3 inches of oil in large saucepan to 375ºF. Use to cook poppers as directed.

Make AheadPrepare poppers as directed but do not cook. Refrigerate up to 4 hours before cooking as directed.

Make it EasyUse a small (1-oz.) ice cream scoop to portion the potato mixture for each popper.


Nutrition Information

Makes 30 servings.

Nutrition per serving:

    • Calories 130 
    • Total fat 9 g
    • Saturated fat 2 g
    • Cholesterol 15 mg
    • Sodium 250 mg
    • Carbohydrate 10 g
    • Dietary fiber 0 g
    • Total sugars 1 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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