Mac and Cheese Cheddar Jalapeño

This mac and cheese cheddar jalapeño bagel recipe is everything I want on a slow weekend morning warm chewy bagels stuffed with creamy cheddar macaroni and just enough jalapeño to make your taste buds wake right up It is comfort food for breakfast lunch or a late night snack and once you try them homemade you will never look at store bought bagels the same way again

I remember making these the first time after a day of snow with the kids The kitchen smelled amazing and now everyone requests them for game day and movie nights

Ingredients

• Bread flour: gives the bagels that chewy structure Make sure it is bread flour not all purpose for the best result
• Sugar: just enough to feed the yeast and balance the spice
• Salt: brings out the flavor in both dough and filling
• Instant dry yeast: gives an easy reliable rise Fresh packets make a difference
• Warm water: activates the yeast but not too hot or it will kill it Aim for the temperature of a warm bath
• Water honey or barley malt syrup and baking soda: for the boil This helps the crust develop color and gives bagels that iconic shine Honey adds a mild sweetness Malt syrup brings a classic NY bagel feel
• Elbow macaroni: holds plenty of cheese in every bite Cook to a firm al dente so they do not get soggy
• Sharp cheddar cheese: is the star for its bold flavor and gooeyness Shred your own for top melt quality
• Unsalted butter and flour: form the roux in the cheese sauce Milk makes it creamy Use whole milk for richness
• Mustard powder and black pepper: bring subtle depth Use good mustard powder for the right tang
• Fresh jalapeños: give heat and zing Choose plump peppers that are glossy and unblemished Remove the seeds for less heat
• More cheddar and jalapeño on top: because you can never have too much cheese or spice

Instructions

Make the Dough:

Combine bread flour sugar salt and instant yeast in a large bowl Slowly add warm water and stir until you have a shaggy sticky mixture Knead by hand or in a stand mixer for about eight minutes until the dough is very smooth stretchy and soft If it sticks excessively add a tablespoon of flour at a time Cover with a clean towel and let it rise in a warm spot until it doubles in size usually sixty to ninety minutes

Cook the Mac and Cheese:

Bring a pot of salted water to a boil Cook the elbow macaroni until al dente then drain and set aside Melt butter in a small saucepan over medium heat Whisk in flour and stir for one minute until the mixture bubbles but does not brown Slowly whisk in milk and continue stirring for three to five minutes until the sauce thickens to coat the back of a spoon Add the mustard powder and black pepper Remove from heat and stir in shredded cheddar until melted Fold in the cooked macaroni and chopped jalapeños Let the mixture cool to room temperature to make filling the bagels easier

Shape the Bagels:

Preheat your oven to four hundred twenty five degrees Fahrenheit Line a baking sheet with parchment Punch down the dough then divide it into eight roughly equal pieces Flatten each into a circle about four inches wide Spoon two or three tablespoons of the cooled mac and cheese filling onto the center Pinch the dough edges together over the filling and seal well Flip over and gently poke a hole through the center with your thumb Stretch gently to form an even ring with an open hole

Boil the Bagels:

Boil two quarts of water in a wide deep pot Stir in honey or malt syrup and baking soda Drop two bagels at a time into the water Boil on each side for exactly one minute then use a slotted spoon to transfer them back to the baking sheet The boiling step locks in moisture and creates that classic chewy bagel crust

Top and Bake:

Sprinkle each bagel generously with more shredded cheddar Press thinly sliced jalapeños on top Arrange the bagels so they are not touching Bake for eighteen to twenty two minutes until the cheese is bubbling and the bagels have a deep golden color Cool briefly on a wire rack to keep the bottoms from getting soggy

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Making these side by side with my youngest she loved stuffing the dough and poking the holes her hands covered in cheese and giggles It is memories like those that make the kitchen the heart of our home

Storage Tips

Store any leftover bagels in an airtight container in the fridge for up to three days For best texture slice in half and reheat in a toaster oven or conventional oven until warm and crisp You can also freeze cooled bagels individually wrapped and then reheat directly from frozen The cheese inside will melt smoothly again

Ingredient Substitutions

Swap regular sharp cheddar with pepper jack or smoked gouda for a new flavor profile If you want extra spicy try pickled jalapeños or add a pinch of cayenne for more bite For plant based eaters use plant based cheese and non dairy milk The dough is naturally egg free unless you add an egg wash

Serving Suggestions

Pair with a simple tomato soup for nostalgic comfort Serve cut in half as a brunch snack or as a fun addition to a breakfast platter Top with extra fresh jalapeños or chives for color and freshness I even love spreading a little cream cheese on top for extra decadence

Cultural and Historical Context

Bagels have a deep rooted tradition in Eastern European Jewish bakeries Mac and cheese is a beloved American comfort food This recipe is a mash up that celebrates cozy food mashups and the joy of making something familiar into something new It brings together the best of both worlds chewy crust creamy filling and a bold hit of spice

Seasonal Adaptations

Use fresh jalapeños in the summer for the brightest flavor During colder months you can add a touch of smoked paprika in the cheese sauce for a warming note Trade in roasted poblanos or mild hatch chilies for the jalapeño if you want complex flavor but less heat Below are some helpful notes

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I learned that using bread flour is not optional If you substitute with a lower protein flour the bagels will be denser and miss that signature chewiness

Common Recipe Questions

→ What gives these bagels their chewy texture?

Boiling the shaped bagels before baking helps create their signature chewiness, essential for classic bagel structure.

→ Can I adjust the spiciness level?

Absolutely! Add more jalapeños, use pickled ones, or sprinkle in cayenne for extra heat depending on your preference.

→ Which cheese works best for the filling?

Sharp cheddar delivers robust flavor, but you can swap in Monterey Jack or pepper jack for a different taste profile.

→ How can I make the bagels ahead of time?

Prepare, bake, and store in an airtight container. Reheat in a toaster oven to restore the melty cheese texture before serving.

→ Are there gluten-free alternatives?

Using a gluten-free bread flour and checking macaroni options can adapt these bagels for gluten-sensitive diets, though texture may vary.

→ What tools are needed for this process?

You'll need mixing bowls, a whisk, saucepan, baking sheet with parchment, slotted spoon, and optionally a stand mixer.