Prep: 10 min | Cook: 35 mins | Additional: 10 min | Total: 55 min | Servings: 8 | Yield: 8 servings
This looks a little bit too much but I promise this mac and cheese is way better than it looks. It has a rich cheddar cheese flavor with a bit of kick from the jalapenos. This mac and cheese is too much to handle – super delicious and satisfying!
INGREDIENTS
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1 16oz package elbow macaroni
1 16oz package bacon, cut into bite-size pieces
10 eaches jalapeno peppers, seeded and diced
2 tablespoons chile paste, or to taste
1 pinch salt and ground black pepper
4 tablespoons all-purpose flour
1 tablespoon minced garlic
4 cups whole milk
16oz shredded extra-sharp Cheddar cheese
8oz shredded Parmesan cheese
HOW TO MAKE SPICY JALAPENO-BACON MAC AND CHEESE
Step 1: Bring to a boil a large, lightly salted pot of water. When boiling, place the elbow macaroni and cook for about 8 minutes until tender yet firm. Make sure to stir occasionally. Then, drain the macaroni and set aside.
Step 2: In a large skillet, cook the bacon, turning occasionally over medium-high heat for about 5 minutes until nearly crispy. Stir in the jalapenos and fry for another 5 minutes until the soft and the bacon is crispy. Drain the fats but leave at least 4 tablespoons of the bacon fat in the pan.
Step 3: Add the chile paste into the pan. Fry for a minute before adding salt and pepper to taste. Stir in the flour and cook for a minute more. Add in the garlic and stir for another minute. Then, pour in the milk and cook for 5 minutes over medium heat while continuously whisking. Take the pan out of the heat and allow the mixture to cool for at least 10 minutes to block the cheese from separating.
Step 4: Stir in the cheddar cheese and Parmesan cheese until melted before adding the drained pasta. Stir to coat.
Step 5: Serve and enjoy!
Nutrition Facts:
Per Serving: 745.6 calories; 112.4 mg cholesterol; 1371.8 mg sodium; 43.4 g protein; 56.8 g carbohydrates
Ingredients
- 1 16oz package elbow macaroni
- 1 16oz package bacon, cut into bite-size pieces
- 10 eaches jalapeno peppers, seeded and diced
- 2 tablespoons chile paste, or to taste
- 1 pinch salt and ground black pepper
- 4 tablespoons all-purpose flour
- 1 tablespoon minced garlic
- 4 cups whole milk
- 16oz shredded extra-sharp Cheddar cheese
- 8oz shredded Parmesan cheese
Instructions
Step 1: Bring to a boil a large, lightly salted pot of water. When boiling, place the elbow macaroni and cook for about 8 minutes until tender yet firm. Make sure to stir occasionally. Then, drain the macaroni and set aside.
Step 2: In a large skillet, cook the bacon, turning occasionally over medium-high heat for about 5 minutes until nearly crispy. Stir in the jalapenos and fry for another 5 minutes until the soft and the bacon is crispy. Drain the fats but leave at least 4 tablespoons of the bacon fat in the pan.
Step 3: Add the chile paste into the pan. Fry for a minute before adding salt and pepper to taste. Stir in the flour and cook for a minute more. Add in the garlic and stir for another minute. Then, pour in the milk and cook for 5 minutes over medium heat while continuously whisking. Take the pan out of the heat and allow the mixture to cool for at least 10 minutes to block the cheese from separating.
Step 4: Stir in the cheddar cheese and Parmesan cheese until melted before adding the drained pasta. Stir to coat.
Step 5: Serve and enjoy!
