Jalapeño Bacon Mac and Cheese
Servings: 6 Servings
Ingredients
Optional Breadcrumb Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter melted
- ¼ cup parmesan cheese grated
- ¼ teaspoon smoked paprika
Macaroni and Cheese:
- 16 ounces cavatappi noodles or other thick, tube-shaped noodles
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups whole milk
- 1 cup heavy cream
- 4 ounces sharp cheddar cheese shredded off the block
- 4 ounces Monterey jack cheese shredded off the block
- 4 ounces pepper jack cheese shredded off the block
- 1 large jalapeño seeded, membranes removed, and diced
- 6 ounces bacon cooked and crumbled
Instructions
To Make the Breadcrumb Topping:
- Place the butter and breadcrumbs in a small skillet over low heat. Cook until the breadcrumbs become lightly browned and crunchy.1 cup panko breadcrumbs, 2 tablespoons unsalted butter
- Remove to a waiting bowl, and stir in the cheese and smoked paprika. Set aside.¼ cup parmesan cheese, ¼ teaspoon smoked paprika
To Make the Macaroni and Cheese:
- Cook the noodles according to the package directions, drain, rinse in cool water, and set aside.16 ounces cavatappi noodles
- While the noodles cook, make the cheese sauce. Heat a large pan over low-medium heat. Once the pan is hot, add the butter and allow it to melt completely. Next, add whisk in the flour, salt, and pepper. Continue to whisk continuously for 2-3 minutes.4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, ½ teaspoon salt, ½ teaspoon ground black pepper
- Slowly add the milk and heavy cream while whisking to combine. Allow the mixture to thicken, and continue to whisk until the liquid begins to steep and steam. Don’t let the liquid begin to boil.2 cups whole milk, 1 cup heavy cream
- Add the cheese a little at a time while whisking. Don’t add additional cheese to the pan until the last cheese has completely melted. After all the cheese has been added, whisk in the diced jalapenos and crumbled bacon. Turn off the heat and add the cooked noodles.4 ounces sharp cheddar cheese, 4 ounces Monterey jack cheese, 4 ounces pepper jack cheese, 1 large jalapeño, 6 ounces bacon
- Top with panko breadcrumbs, extra cooked bacon, and more sliced jalapenos.
- Serve hot, and store any leftovers in the refrigerator for up to 3 days.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ½ cups of macaroni and cheese. Actual calories will vary.
Nutrition Facts
Jalapeño Bacon Mac and Cheese
Serving Size
1.5 cups
Amount per Serving
Calories
976
% Daily Value*
Fat
60
g
92
%
Saturated Fat
33
g
165
%
Trans Fat
0.5
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
17
g
Cholesterol
159
mg
53
%
Sodium
1008
mg
42
%
Potassium
472
mg
13
%
Carbohydrates
74
g
25
%
Fiber
3
g
12
%
Sugar
8
g
9
%
Protein
34
g
68
%
Vitamin A
1655
IU
33
%
Vitamin C
3
mg
4
%
Calcium
632
mg
63
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
