Bacon and Jalapeño Mac & Cheese

By Booper-2

Ingredients

• 3 cups dry elbow macaroni
• 1/4 cup butter
• 2 large fresh jalapeños, seeded, deveined and finely chopped
• 1/3 cup all purpose flour
• 2 cups whole milk
• 2 cups half-and-half
• 3-1/2 cups (14 oz.) Sargento® Traditional Cut Shredded Extra Sharp Cheddar Cheese
• 1-1/2 cups (6 oz.) Sargento® Traditional Cut Shredded 4 Cheese Mexican
• 1/4 tsp. sea salt
• 1/4 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1 tsp. dry mustard powder
• 1 pkg. (12 oz.) smoked bacon, cooked crisp and crumbled
• 3/4 cup plain panko crumbs
• 2 Tbsp. melted butter

Preparation

Step 1

Directions

Preheat oven to 375°F. Bring 4 quarts water to a boil in large stock pot. Once boiling, add dry macaroni and cook 9 minutes. Drain and set aside.

Melt butter in large stock pot. Add minced jalapeño and cook 1 minute. Add flour and cook 2-3 minutes. Whisk in milk and half-and-half. Bring to a boil and cook 2-3 minutes until thickened, whisking continually. Remove from heat.

Add cheeses, salt, peppers and mustard. Stir until cheeses are melted. Add bacon and macaroni and stir until fully combined.

Pour into a 3 qt. baking dish sprayed with nonstick cooking spray. Combine panko crumbs and 2 tablespoons melted butter. Sprinkle over top of macaroni and cheese.

Bake 30 minutes until top is golden brown.