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Creamy Mac and Cheese with Spicy Jalapeño Bacon

creamy mac and cheese with spicy jalapeño bacon - featured image
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A creamy, cheesy mac and cheese with a smoky, spicy kick from jalapeño-infused bacon. Perfect comfort food for cozy nights or entertaining.

Ingredients

Scale
  • 12 ounces elbow macaroni pasta
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 3 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 2 medium jalapeño peppers, finely chopped (seeds removed for less heat)
  • 6 large bacon slices, chopped (thick-cut preferred)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Pinch of cayenne pepper (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook until just al dente, about 7 to 8 minutes. Drain and set aside.
  2. While pasta cooks, heat a large skillet over medium heat. Add 6 chopped slices of thick-cut bacon and cook for 2 minutes. Add 2 finely chopped jalapeños and cook until bacon is crispy and jalapeños are softened, about 4–5 minutes. Remove from heat and drain on paper towels.
  3. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour until smooth. Cook the roux for about 2 minutes, whisking constantly, until pale golden.
  4. Slowly pour in 3 cups of whole milk, whisking constantly to prevent lumps. Add 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and a pinch of cayenne pepper if desired. Cook until sauce thickens and coats the back of a spoon, about 5–7 minutes.
  5. Remove sauce from heat and stir in 3 cups shredded sharp cheddar and 1 cup shredded Monterey Jack cheese until melted and smooth. Season with salt and black pepper to taste.
  6. Add drained macaroni to the cheese sauce and stir to coat. Fold in the spicy jalapeño bacon mixture, reserving some for garnish if desired.
  7. Serve immediately, garnished with reserved bacon and jalapeños.

Notes

Do not overcook pasta to avoid mushiness. Whisk constantly when making roux and adding milk to prevent lumps. Cook bacon on medium heat for crispiness. Sauce can be loosened with milk or thickened with more cheese or flour. Best served fresh but can be kept warm for up to 30 minutes. Leftovers keep up to 3 days refrigerated; reheat gently with milk.

Nutrition

Keywords: mac and cheese, creamy mac and cheese, jalapeño bacon, spicy mac and cheese, comfort food, easy dinner, cheesy pasta

Find it online: https://chrisfeasts.com/creamy-mac-and-cheese-with-spicy-jalape-n-o-bacon-easy-homemade-recipe/