Mac & Cheese Jalapeño Poppers

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

Mac & Cheese Jalapeño Poppers Recipe


  • 1 pkg. (14 oz.) macaroni and cheese dinner
  • 48 RITZ Crackers, finely crushed, divided
  • 1 egg, beaten
  • 4 slices bacon, cooked, crumbled
  • 2 tsp. chopped drained pickled jalapeño nacho slices
  • 1/4 lb. (4 oz.) pasteurized cheese product loaf, cut into 30 cubes
  •  vegetable oil for frying


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

Recipe Tips

NoteIf you don't have a deep fryer, you can cook the macaroni balls in hot oil in a large saucepan instead.

Make AheadThe macaroni balls can be prepared ahead of time. Refrigerate up to 4 hours before cooking as directed.

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


Nutrition Information

Makes 30 servings.

Nutrition per serving:

    • Calories 110 
    • Total fat 7 g
    • Saturated fat 2 g
    • Cholesterol 10 mg
    • Sodium 190 mg
    • Carbohydrate 8 g
    • Dietary fiber 0 g
    • Total sugars 2 g
    •     Includes added sugars <1 g
    • Protein 2 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D 0 %DV
    • Calcium 6 %DV
    • Iron 2 %DV
    • Potassium 0 %DV
    • n/a indicates that data is not available

This recipe features:

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