Jalapeno Mac and Cheese
Rich creamy goodness with a triple threat of cheese. And that’s the perfect match of bacon and jalapeños
Ingredients
- 14 oz elbow pasta
- 8 slices bacon cooked, drained and chopped
- 4 Jalapeno peppers sliced
- 4 cups whole milk room temp
- 1.5 cups pepper jack cheese shredded
- 1 cup Mozzarella grated
- 1 cup grated Parmesan cheese
- 3/4 cup seasoned bread crumbs
- 3 tbsp AP flour
- 1 tbsp Grumpy habanero honey mustard or equivalent
- 2 tbsp Grumpy Hell fire or equivalent
- 1 tbsp Grumpy Cajun seasoning or equivalent
- 4 tbsp salted butter
Instructions
- 1. In a small saucepan, heat 1 tsp olive oil over MED heat. Add bread crumbs and stir around until coated and bread crumbs is starting to brown. Set aside.2. Preheat oven to350 F degrees. Lightly grease a 3 qt baking dish (like a 9x13 pan), and set aside. Boil a large stockpot of water and cook pasta until 1 minute shy of al dente. Drain and toss pasta in a drizzle of olive oil to prevent sticking.3. Add butter to a large saucepan and heat over MED heat. Add jalapeños and onion, and cook 2 minutes. Add garlic and cook 1 minute, stirring often.4. Add flour and stir to combine. Cook 1-2 minutes to get rid of the raw flour taste. Pour in heavy cream and milk, whisking to combine so lumps from the flour mixture are gone. Cook several minutes until thickened, stirring very often.5. Add in most of the mozzarella and pepper jack cheese, stirring until it's all melted. Add spices and stir. If you notice the sauce getting TOO thick, add in a splash of milk and stir.6. In a large mixing bowl, add cooked pasta, cheese sauce, and most of the bacon. Stir it all together and pour into prepared baking dish. Top with remaining mozzarella and pepper jack cheeses and remaining bacon. Sprinkle with the toasted bread crumbs, Parmesan and bake, uncovered, for 15 minutes.7. Serve hot, garnished with additional sliced jalapeños, and parsley or cilantro if desired.