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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein13% · 35g
Carbs26% · 70g
Fat61% · 71g
4g
Fiber
1990mg
Sodium
3.2g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
32th pctl
More protein than 32% of 1,474 meals
Protein density
3.2g /100cal
Leaner than 9% of meals
vs Pork average
13% heavier
This1080
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Cavatappi Pasta
Cream Cheese
Cream Sauce Base
Gluten-Free Fresh Fusilli Pasta
Garlic
Jalapeño
Monterey Jack Cheese
Panko Breadcrumbs
Scallions
Flour
Bacon
Southwest Spice Blend
Mexican Cheese Blend
Butter
Salt
Black Pepper
How to make it
1
Bring a medium pot of salted water to a boil (use a large pot for 4 servings).Heat a large, dry pan over medium heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.Turn off heat; transfer to a paper-towel-lined plate.Carefully discard all but a thin layer of bacon fat from pan (you’ll use this to cook the aromatics later).
2
While bacon cooks, wash and dry produce.Halve jalapeño crosswise, removing ribs and seeds for less heat; thinly slice one half into rounds and finely dice remaining. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.
3
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.While pasta cooks, place 1 TBSP butter (2 TBSP for 4) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko. Season with salt and pepper.
4
Heat pan with reserved bacon fat over medium-high heat. Add sliced jalapeño; season with salt. Cook, stirring occasionally, until just tender, 2-3 minutes. Transfer to a second small bowl and set aside.Add scallion whites, diced jalapeño, and garlic to pan. Cook until slightly softened, 2-3 minutes. Season with salt and pepper.
5
Add flour to pan with aromatics; whisk until thoroughly coated.Whisk in cream sauce base, cream cheese, half the Southwest Spice Blend (all for 4 servings), and ½ cup reserved pasta cooking water (1 cup for 4); reduce heat to low. Simmer, whisking, until sauce is smooth and slightly thickened, 2-3 minutes.Whisk in Mexican cheese blend and Monterey Jack until melted and creamy.
6
Heat broiler to high.Roughly chop bacon. Stir bacon and drained cavatappi into pan with cheese sauce. (TIP: If your pan is not large enough, carefully transfer everything into pot used to cook pasta.) If needed, stir in more reserved pasta cooking water a splash at a time until cavatappi is coated in a creamy sauce. Season with salt and pepper.
7
Transfer mac & cheese to an 8-by-8-inch baking dish (for 4 servings, use a 9-by-13-inch baking dish). Sprinkle with panko and sliced jalapeño.Broil until panko is browned and crispy, 2-3 minutes. (TIP: Watch carefully to avoid burning.) Sprinkle with scallion greens.Divide between plates or serve directly from baking dish.
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Bring a medium pot of salted water to a boil (use a large pot for 4 servings).Heat a large, dry pan over medium heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.Turn off heat; transfer to a paper-towel-lined plate.Carefully discard all but a thin layer of bacon fat from pan (you’ll use this to cook the aromatics later).
2
Step 2
While bacon cooks, wash and dry produce.Halve jalapeño crosswise, removing ribs and seeds for less heat; thinly slice one half into rounds and finely dice remaining. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.
3
Step 3
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.While pasta cooks, place 1 TBSP butter (2 TBSP for 4) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko. Season with salt and pepper.
4
Step 4
Heat pan with reserved bacon fat over medium-high heat. Add sliced jalapeño; season with salt. Cook, stirring occasionally, until just tender, 2-3 minutes. Transfer to a second small bowl and set aside.Add scallion whites, diced jalapeño, and garlic to pan. Cook until slightly softened, 2-3 minutes. Season with salt and pepper.
5
Step 5
Add flour to pan with aromatics; whisk until thoroughly coated.Whisk in cream sauce base, cream cheese, half the Southwest Spice Blend (all for 4 servings), and ½ cup reserved pasta cooking water (1 cup for 4); reduce heat to low. Simmer, whisking, until sauce is smooth and slightly thickened, 2-3 minutes.Whisk in Mexican cheese blend and Monterey Jack until melted and creamy.
6
Step 6
Heat broiler to high.Roughly chop bacon. Stir bacon and drained cavatappi into pan with cheese sauce. (TIP: If your pan is not large enough, carefully transfer everything into pot used to cook pasta.) If needed, stir in more reserved pasta cooking water a splash at a time until cavatappi is coated in a creamy sauce. Season with salt and pepper.
7
Step 7
Transfer mac & cheese to an 8-by-8-inch baking dish (for 4 servings, use a 9-by-13-inch baking dish). Sprinkle with panko and sliced jalapeño.Broil until panko is browned and crispy, 2-3 minutes. (TIP: Watch carefully to avoid burning.) Sprinkle with scallion greens.Divide between plates or serve directly from baking dish.
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Bacon Jalapeño Mac & Cheese, served HelloFresh's Bacon Jalapeño Mac & Cheese: 1080 calories, 35g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan., is a prepared dish from . Each portion contains 1080 calories and 35 grams of protein, covering roughly 54 percent of a standard 2,000 calorie daily target.
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It is composed of proteins and fat from milk, usually of cows, goats or sheep, and sometimes of water buffalo. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
1080Calories
35gProtein
70gCarbs
71gFat
4gFiber
1990mgSodium
Daily calorie contribution54% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Bacon Jalapeño Mac & Cheese?
Bacon Jalapeño Mac & Cheese contains 1080 calories and 35 g of protein per serving, portioned as HelloFresh's Bacon Jalapeño Mac & Cheese: 1080 calories, 35g protein. Pork meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Bacon Jalapeño Mac & Cheese?
Bacon Jalapeño Mac & Cheese is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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