Jalapeno Bacon Mac and Cheese
A deliciously cheesy macaroni and cheese recipe with the spice of jalapenos and the smokey flavor of bacon is the best mac and cheese ever.
Servings: 8 -10 servings
Ingredients
- 1 lb large elbow macaroni or other pasta variety (large smooth elbow noodles are my favorite)
- 2 tablespoons butter
- 1-2 fresh jalapenos, diced
- 1/2 cup white onion, diced
- 1/2 cup cooked crumbled bacon sometimes I use one cup
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 1 tablespoon knorr chicken bouillon powder
- 1 teaspooon coarse kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2- 2 1/2 cups grated cheddar cheese I start with 2 cups then add more if I feel it's not cheesy enough at the end of cooking
Additional items for toppings
- 1/3 cup cooked crumbled bacon, crispy
- 1/4 cup chopped fresh cilantro
- 1 raw jalapeño sliced
- 2 sprigs green onion, sliced
- 1/4 cup cheddar cheese
Instructions
- Cook pasta according to package directions.
- Drain pasta.
- Add butter to pot with onion and jalapeno and stir to combine and cook for 1 minute, onion will release flavor as will the jalapeno (if you want a more mild flavor cook the jalapeno longer).
- Add the flour to the pot, and whisk together.
- Slowly pour in the milk as you stir to combine everything so the sauce is thick. Do not just pour the milk in, hte milk needs to be poured in slowly so the sauce remains thick.
- Add in the chicken bouillon, salt and pepper.
- Add in the cheese and as it's heating stir well.
- Add the drained pasta.
- Add in the bacon and stir to be sure everyone is heated through and combined.
- Pour the pasta into the serving dish.
- Top the mac and cheese with additional cheese if desired, bacon, cilantro, and jalapeno slices.
- This recipe can be easily doubled or tripled for more servings.