Garganelli Mac n Cheese

By tjm01

Ingredients

• 2 fresh jalapeno peppers
• 4 oz applewood smoked bacon, diced
• 3/4 cup panko (Japanese style) breadcrumbs
• 2 Tbsp unsalted butter
• 2 Tbsp unbleached all purpose flour
• 2 cups whole milk heated to just below simmer
• 12 oz. Cabot seriously sharp cheddar, grated (about 3 cups)
• salt to taste
• 8 oz. dry Garganelli or Penne pasta

Details

Servings 6

Preparation

Step 1

Roast jalapenos under preheated broiler, turning with tongs until skins are blistered all over.
Transfer peppers to small plastic bag and let stand. When cool enough to handle, remove & discard stems, skin and seeds. Chop flesh into fine dice & set aside.
Cook bacon in a skillet until lightly browned; transfer with slotted spoon to a small bowl. Add breadcrumbs; along with small amount of bacon fat to moisten, combining well.
In medium saucepan, melt butter over low heat. Add flour and whisk to combine. Let cook, stirring for 2 minutes.
Gradually whisk in milk. Continue cooking, stirring often until sauce is simmering & thickened. Let sauce bubble gently until quite thick, about 10 minutes longer, stirring often so it doesn't scorch on bottom. Remove from heat and stir in cheddar; when cheeese is melted, season sauce with salt as needed.
Preheat oven to 350 degrees. Cook pasta in a large pot of boiling salted water until al dente; drain and return to pot. Add cheese sauce and reserved jalapenos & stir together. Transfer pasta to 2 quart baking dish & top with breadcrumb mixture. Bake 25-30 minutes or until browned & bubbling on top.