Bacon Jalapeno Mac n' Cheese
Ingredients
- 1/2 pound short pasta
- 1/2 pound bacon, cut into 1/4-inch slices
- 2 tablespoons all-purpose flour
- 1/8 teaspoon nutmeg
- 2 1/2 cups milk
- Salt and pepper to taste
- 1 cup cheddar cheese, grated
- 1/2 cup Gruyere cheese, grated
- 1/2 cup gouda cheese, grated
- 2 jalapeño peppers, stemmed, seeded and cut into small dice
- 1/2 cup panko breadcrumbs mixed with 1 tablespoon melted butter or olive oil
Steps
- 1
Preheat the oven to 375°.
- 2
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, toss with a splash of oil to prevent sticking and place in large bowl.
- 3
While the pasta is boiling, starting cooking the bacon. Heat a 8- or 9-inch cast iron skillet over low heat, and add the bacon.
- 4
Cook, stirring occasionally, until crispy. Using a slotted spoon, remove the bacon from the pan and set aside.
- 5
Whisk the flour into the bacon fat to create a roux. Cook, stirring, for 1 to 2 minutes. Add the nutmeg and cook for an additional 30 seconds.
- 6
Gradually whisk in the milk. Bring to a boil and reduce the heat to a simmer. Cook on low heat for about 5 minutes. Season with salt and pepper to taste.
- 7
Remove from the heat and whisk in the cheeses until melted.
- 8
Stir the cooked pasta into the sauce followed by the crispy bacon and jalapeños.
- 9
Top with the breadcrumbs, and bake until golden brown and bubbly, about 35 minutes.
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