Darryl Postelnick’s Bacon Mac & Cheese
 
Makes 8 servings
Ingredients
  • 1 pound bacon
  • 6 tablespoons butter, softened
  • ⅓ cup all-purpose flour
  • 2 small jalapeños, diced
  • 1½ cups half-and-half
  • 1½ cups heavy whipping cream
  • 1 teaspoon garlic powder
  • ½ teaspoon dry mustard
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded white Cheddar cheese
  • 1 cup freshly grated Parmesan cheese
  • 1 (8-ounce) package processed cheese product*, cubed
  • 1 (16-ounce) package cellentani pasta, cooked according to package directions
  • 1 cup panko (Japanese bread crumbs)
  • 2 tablespoons butter, melted
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with foil.
  2. Place bacon in a single layer on prepared pan.
  3. Bake, turning halfway through, until bacon is crispy, 20 to 30 minutes. Let cool. Chop bacon, and set aside. Leave oven on.
  4. In a large Dutch oven over medium-high heat, melt softened butter. Whisk in flour. Cook, stirring constantly, for 2 to 3 minutes. Add the jalapenos, and sauté, stirring frequently, until tender, 3 to 4 minutes. Slowly whisk in half-and-half and heavy cream until combined. Add the garlic powder, dry mustard, onion powder, salt, and pepper, and whisk until well combined. Add the cheeses and cheese product, and cook over medium heat, stirring constantly, until melted and well combined, 8 to 10 minutes.
  5. Add the cooked pasta to the cheese sauce, stirring to coat. Add the chopped bacon, stirring until combined. Spoon pasta mixture into a large cast-iron skillet.
  6. In a small bowl, combine the bread crumbs and melted butter. Sprinkle over pasta.
  7. Bake until topping is browned and edges are bubbly, about 25 minutes. Serve hot.
Notes
*Darryl uses Velveeta.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/bacon-mac-and-cheese/