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Jalapeno Bacon Macaroni + Cheese

Super rich and creamy macaroni and cheese with jalapenos, bacon, and three cheeses. Serves as a side or main dish.
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Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • kosher salt
  • 1 pound short pasta such as elbow macaroni, rotini, or bowties – i used trottole
  • 4 pieces of bacon diced
  • 1 onion chopped
  • 4 cloves garlic finely chopped
  • 6 tablespoons) butter
  • 4 jalapeno peppers; seeds + ribs removed finely chopped
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups milk
  • freshly ground pepper + kosher salt to taste
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 4 ounces cream cheese
  • 1 cup panko bread crumbs
  • 3 tablespoons butter

Method
 

  1. Bring a large pot of water to a boil. Salt the water and cook the pasta until al dente according to package instructions; drain and set aside.
  2. Meanwhile, heat a medium saucepan over medium heat. Add the diced bacon and cook, stirring occasionally, until browned and crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain, leaving 2 tablespoons bacon fat in the saucepan.
  3. Add 3 tablespoons butter, the chopped jalapenos, onion, and garlic to the saucepan and cook until softened, about 7-10 minutes.
  4. Add the flour and cook, stirring, for 1 minute.
  5. Add the milk and bring to a boil, stirring constantly, then reduce to a simmer and cook for 3 minutes more, stirring occasionally.
  6. Remove from heat and add the cheddar, pepper jack, and cream cheese; stir until melted and combined. Add salt and pepper to taste.
  7. Stir together the cooked pasta with the cheese sauce and bacon bits, stir to combine, and transfer to a casserole dish.
  8. Melt the remaining 3 tablespoons butter and toss with the panko breadcrumbs to coat. Sprinkle over the casserole.
  9. Broil for 2-3 minutes until golden brown and crispy.