Save This Mac and Cheese Cheddar Jalapeño Bagel recipe brings together the gooey comfort of mac and cheese and the irresistible chew of fresh bagels. Every bite is packed with sharp cheddar and a hit of jalapeño heat.
I dreamed up this mashup on a lazy weekend when my family needed a fun project in the kitchen, and now it is a request for potlucks and football games alike. I first attempted these after craving both mac and cheese and fresh bagels on a rainy day. They disappeared so quickly I barely managed to save one for myself.
Ingredients
- Bread flour: Is key for that chewy signature bagel texture so opt for unbleached and check the protein content is around twelve percent
- Sugar: Adds a touch of sweetness to balance spice and is also food for the yeast for the best rise
- Salt: Deepens flavor set aside half a teaspoon to sprinkle on top just before baking for even more savoriness
- Instant dry yeast: Offers a reliable rise use fresh packets and check the date for best results
- Warm water: Helps the dough come together and activates the yeast if it feels about bathwater temp you are on track
- Honey or barley malt syrup for boiling: Imparts the distinct slight bagel sweetness and golden color I prefer barley malt if you can find it but honey works well
- Baking soda for boiling: Encourages a proper bagel crust and that classic chewiness
- Elbow macaroni: Forms the base of the creamy filling go for a sturdy brand so it holds up during baking
- Sharp cheddar cheese: Delivers punchy flavor and gooey melt always buy the block and shred it yourself for smoothest results
- Unsalted butter: Is the base of the cheese sauce pick a high-fat European style if you can find it for more richness
- All-purpose flour: Thickens the sauce just a little spoonful makes a difference
- Whole milk: Is essential for creaminess lower fat milks will make the sauce too thin
- Mustard powder and black pepper: Wake up the cheese sauce with gentle heat and depth
- Fresh jalapeños: Provide lively spice taste a slice before using for preferred heat level
- For topping: More cheddar and sliced jalapeños boost visual appeal and amp up flavor
Instructions
- Prepare the Bagel Dough:
- Combine bread flour sugar salt and yeast in a large bowl. Slowly add the warm water mixing until a rough dough forms. Knead by hand for eight minutes or use a stand mixer with the dough hook until the dough is smooth bounces back if pressed and feels elastic. Cover and let sit somewhere warm until doubled in size which takes about one hour.
- Make the Mac and Cheese:
- Boil your elbow macaroni according to the package directions and drain. In a saucepan melt butter over medium heat until foamy. Sprinkle in flour and whisk for a minute until you smell a toasty aroma and the mixture thickens slightly. Slowly pour in the milk whisking so there are no lumps. Stir constantly for five minutes until it is thick enough to coat the back of a spoon. Off the heat mix in mustard powder and black pepper then fold in cheddar until melted and glossy. Add cooked pasta and chopped jalapeños stirring until evenly distributed. Let cool to room temperature so the filling does not melt the dough.
- Shape the Bagels:
- Preheat the oven to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius. Line a baking sheet with parchment. Punch down the risen dough gently and divide into eight even balls. Flatten each into a disc with your palms. Mound two tablespoons mac and cheese filling in the center then pinch edges together to seal. Flip seam side down and use your finger to poke through the center forming a classic bagel shape. Stretch gently to widen the hole.
- Boil the Bagels:
- In a large pot bring two quarts water to a boil. Stir in the honey and baking soda. Lower bagels in two at a time boiling one minute each side. This helps create the shiny chewy crust that tastes like a real bagel. Remove carefully with a slotted spoon directly onto the prepared baking sheet.
- Add Toppings:
- Sprinkle each boiled bagel with extra cheddar and arrange jalapeño slices on top. Press toppings lightly so they stick while baking.
- Bake:
- Slide the tray into the preheated oven and bake about twenty minutes or until bagels are golden brown and the cheese on top is bubbling. Transfer to a cooling rack so bottoms do not get soggy before eating.
Save My favorite part is the punch of the fresh jalapeño both in the filling and on top. The first time we made these my daughter insisted on more cheese than seems reasonable but it made them even more decadent and gooey.
Storage Tips
Keep bagels in an airtight container at room temperature for twenty four hours or refrigerate up to three days. To freeze wrap each cooled bagel individually in foil or plastic wrap then tuck into a freezer bag. Reheat straight from frozen in a toaster oven until hot and the cheese is melty. Avoid microwaving if possible since it can make the crust chewy.
Ingredient Substitutions
If you want less heat swap in green bell pepper for jalapeño. Monterey jack or pepper jack are terrific alternatives to cheddar and give a slightly different kick. If you have only all-purpose flour the bagels will still work though they may be a bit less chewy than a real bakery bagel.
Serving Suggestions
These make a fun star at brunch served with a dollop of sour cream on the side. For lunch split and toast then stuff with avocado and crisp lettuce. As a party snack cut bagels into quarters and serve as savory bites alongside pickles or chips. Presentation matters so a sprinkle of flaky salt or extra cheddar on top before baking makes them extra appetizing.
Cultural and Historical Context
Bagels originated in Jewish communities in Poland and were once hand shaped and boiled for holiday celebrations. Classic mac and cheese traces back to European roots as well and both dishes became American comfort food staples over time. Combining these favorites in one recipe celebrates kitchen creativity and the spirit of home cooked joy.
Seasonal Adaptations
In winter add a pinch of smoked paprika to the filling for deeper warmth. In summer try swapping fresh jalapeño for roasted green chiles for milder flavor. In fall stir in finely diced apple to the filling for a playful sweet twist.
Success Stories
Friends rave that these are always the first treat gone at potlucks. Even hesitant spice lovers come back for seconds once they realize the cheese tames the jalapeño. One friend even packed them as road trip snacks for her kids who declared them better than pizza.
Freezer Meal Conversion
Bake and cool bagels completely before wrapping up individually. Freeze up to two months. For quick meals pack into lunchboxes straight from the freezer or reheat in an oven for a gooey hot treat.
Save Enjoy these bagels warm for the perfect comfort treat or freeze and reheat for a quick snack anytime. Their spicy, cheesy flavor makes them a winner with family and guests alike.
Recipe FAQ Section
- → What kind of cheese works best for the filling?
Sharp cheddar melts smoothly and provides bold flavor, though Monterey Jack or pepper jack can be substituted for variety.
- → Can the bagels be made ahead of time?
Yes, they can be made in advance and reheated gently in a toaster oven to restore their melty texture.
- → How do I adjust the spice level?
Use pickled jalapeños for tang or add cayenne pepper for extra heat. Adjust quantity of jalapeños to taste.
- → Is it possible to use whole wheat flour?
Yes, you can replace part of the bread flour with whole wheat flour for a nuttier flavor, though texture may change slightly.
- → How do I prevent the filling from leaking out?
Seal the dough well around the filling and gently shape bagels to keep cheese and macaroni enclosed during boiling and baking.
- → What tools are needed to prepare these bagels?
You’ll need mixing bowls, a whisk, a saucepan, a slotted spoon, a baking sheet, parchment paper, and optionally a stand mixer.