Mac and Cheese Cheddar Jalapeño (Print Version)

Cheddar-packed bagels filled with spicy jalapeño macaroni offer a satisfying snack or brunch bite.

# What You'll Need:

→ Bagel Dough

01 - 3 1/2 cups bread flour
02 - 1 tablespoon granulated sugar
03 - 1 1/2 teaspoons kosher salt
04 - 1 packet instant dry yeast (7 grams)
05 - 1 1/4 cups warm water

→ Boiling Solution

06 - 2 quarts water
07 - 2 tablespoons honey or barley malt syrup
08 - 1 tablespoon baking soda

→ Mac and Cheese Filling

09 - 1 cup elbow macaroni
10 - 2 cups sharp cheddar cheese, shredded
11 - 1 tablespoon unsalted butter
12 - 1 tablespoon all-purpose flour
13 - 1 cup whole milk
14 - 1/2 teaspoon mustard powder
15 - 1/4 teaspoon black pepper
16 - 1 to 2 jalapeños, seeded and finely chopped

→ Topping

17 - 1 cup sharp cheddar cheese, shredded
18 - 1 jalapeño, thinly sliced

# Steps to Follow:

01 - Combine bread flour, sugar, salt, and yeast in a large mixing bowl. Gradually incorporate warm water, stirring until the dough forms. Knead for 7 to 8 minutes by hand or with a stand mixer until smooth and elastic. Cover bowl and let dough rise in a warm environment until doubled in size, approximately 60 to 90 minutes.
02 - Cook elbow macaroni in boiling water according to package instructions; drain and set aside. Melt butter in a saucepan over medium heat, add flour and cook, stirring for 1 minute. Gradually whisk in milk and continue to stir until sauce thickens, about 3 to 5 minutes. Add mustard powder and black pepper. Remove from heat, stir in cheddar cheese until fully melted, then fold in cooked macaroni and chopped jalapeños. Allow filling to cool to room temperature.
03 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Punch down risen dough and divide into eight equal portions. Flatten each piece into a disc, spoon 2 to 3 tablespoons cooled mac and cheese filling into the center, then seal dough around filling. Poke a hole through the center of each, gently stretch into bagel shapes.
04 - Bring 2 quarts water to a boil in a large pot. Add honey or barley malt syrup and baking soda, stir to dissolve. Boil bagels two at a time for 1 minute per side, then transfer bagels to the lined baking sheet with a slotted spoon.
05 - Sprinkle shredded cheddar over the top of each bagel and garnish with sliced fresh jalapeño.
06 - Place bagels in the preheated oven and bake for 18 to 22 minutes until golden and cheese is bubbling. Transfer to a wire rack to cool slightly before serving.

# Additional Tips::

01 -
  • Uses simple pantry staples you probably already have
  • Family friendly with just the right balance of heat and melty cheese
  • Great for meal prep because leftovers reheat beautifully
  • Mix of creamy mac cheesy tang and chewy golden crust makes every bite satisfying
02 -
  • High in protein and packed with flavor from real cheddar and fresh peppers
  • Perfect for freezing and reheating whenever the craving strikes
  • Best enjoyed fresh from the oven but leftovers are delightful too
  • Jalapeños give enough heat to wake up your taste buds without overpowering
03 -
  • Let the mac and cheese filling cool completely before shaping the bagels or the dough will be harder to seal
  • Use bread flour for proper bagel texture not all purpose
  • Boil only a couple of bagels at a time so the water stays at a gentle boil
  • Knead the dough until smooth and elastic for the best chewy texture
  • Use block cheddar and shred it yourself pre shredded cheese will not melt as smoothly
  • Let the bagels cool at least fifteen minutes so the filling sets and you get the ultimate gooey bite

Return