Bacon Mac and Cheese

By RoketJSquerl

Ingredients

• 1 box {14.5 ounces} Small Elbow Macaroni, cooked and drained
• 2 tablespoons Olive Oil
• 6 slabs Thick Cut Bacon, diced
• 1 whole Jalapeno, diced
• 3 cloves Garlic, minced
• 1/4 teaspoon Ground Nutmeg
• 1/2 teaspoon Smoked Paprika
• 1 cup Heavy Whipping Cream
• 1 cup Milk
• 1 cup Kraft Velveeta Cheese {Half a 16 ounce brick, cubed}
• 1/2 teaspoon each Kosher Salt and Ground Black Pepper
• 1 1/2 cup White Cheddar, shredded
• 1 1/2 cup Gouda, shredded
• Chives, chopped for garnish {optional}

Details

Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from dashofsavory.com

Preparation

Step 1

In a large pot heat 2 tablespoons of olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel lined plate and set aside. Drain out some of the fat in the pot, keeping about 2 tablespoons. Turn heat to low and add diced jalapeno cook for about 2 minutes until tender. Add the garlic, nutmeg and paprika. Stir until fragrant, about 30 seconds.

Add the cream, milk and the cubed velveeta cheese. Stir while simmering until the velveeta is completely melted. Season with salt and pepper. Turn off heat and add the reserved bacon, cooked macaroni noodles, white cheddar cheese, and gouda. Stir until combined and cheese is melted.