Jalapeño-Bacon Mac and Cheese is a creamy, cheesy comfort food classic with a kick of spice and smoky bacon, sure to satisfy any craving.
Jalapeño-Bacon Mac and Cheese
Makes about 8 Servings
Courtesy of: Darryl Postelnick
Ingredients
- 10 to 12 slices bacon, divided
- 1 pound cellentani pasta
- 1 cup panko bread crumbs
- 2 tablespoons melted butter
- 4 tablespoons softened butter
- ⅓ cup all-purpose flour
- 2 to 3 jalapeños, chopped
- 1½ cups whole milk
- 1½ cups heavy whipping cream
- 1½ teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry mustard
- ½ teaspoon ground black pepper
- 1 cup freshly shredded Gruyère cheese
- 1 cup freshly shredded sharp Cheddar cheese
- 1 cup freshly shredded Parmesan cheese
- 1 cup cubed processed cheese product*
- 2 tablespoons your favorite beer
- 1 jalapeño, sliced
Instructions
- Preheat oven to 375°.
- Place the bacon on a foiled-lined rimmed baking sheet.
- Bake until crispy, about 25 minutes. Chop and set aside. Reduce oven temperature to 350°.
- In a large pot, cook pasta according to package directions for al dente. Drain, and set aside.
- In a small bowl, mix together 3 tablespoons chopped bacon, bread crumbs, and melted butter for the topping. Set aside.
- In a large ovenproof pot, melt softened butter over medium heat, and whisk in flour and chopped jalapeños until well combined. Add milk and heavy cream and continue whisking. Add salt, garlic powder, onion powder, dry mustard, and black pepper, stirring until thickened. Add cheeses and beer, stirring until cheeses are melted. Add cooked pasta, and stir until coated and well combined. Add remaining bacon, mixing well. Top with bread crumb mixture and sliced jalapeño pepper. Bake until heated, about 25 minutes.
Notes
*Darryl uses Velveeta.
