Bacon Mac and Cheese

By Cindy_Wicker

Ingredients

• 6 cups uncooked elbow macaroni
• 1 pound bacon strips, chopped
• 1 jalapeno pepper, seeded and minced
• 3 cups 2% milk
• 2 cups (8 ounces) shredded pepper Jack cheese
• 1 package (8 ounces) process cheese (Velveeta), cubed
• 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Dash hot pepper sauce
• 3 green onions, chopped

Preparation

Step 1

Cook macaroni according to package directions; drain and set aside.
Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce. Add the onions, cooked bacon and reserved pasta to pan; mix well.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 16 servings (3/4 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts
3/4 cup equals 438 calories, 26 g fat (13 g saturated fat), 75 mg cholesterol, 1,106 mg sodium, 26 g carbohydrate, 1 g fiber, 25 g protein.