This Bacon Jalepeño Mac n Cheese has just the right amount of heat to make it an exciting treat on game day or a meal that is pure comfort food.
Oh man, this was good. So good that the husband and I found ourselves fighting over the leftovers. Just look at all that gorgeous jalapeño and bacon in the photo below [please do not look at the filthy cook top]. If I could import a smell and have it blow out of your phone, tablet, or monitor, I’d be wafting over the fragrance of jalapeño and bacon because it is one of the best combinations on Earth.
MY OTHER RECIPES
I’m very fond of the particular kind of pasta I used, as well. The stores I frequent don’t actually have very interesting pasta varieties to choose from. I was at Target, of all places, when I found these delicious spirals. The first time I was introduced to this type of pasta was at an event in downtown Portland where a bunch of restaurants had you sample one small dish. One of these restaurants was serving up their house mac n cheese, and like the little piggy I am, I went back for thirds because it was so good. The noodle really does make a difference. This one is like a spiral water slide, but instead of water it holds a creamy gooey river of spicy bacon cheese. Drool.
And for your viewing pleasure, a close up before I shoveled it into my mouth.
And because I couldn’t resist, an extreme close up. One of the advantages to taking all my shots with my macro lens is that I can show you every chunk, spec, and slice of delicious food [right before I eat it].
Who loves to watch bacon cook? I do! I do! I made the VIDEO below just for you. Click play and try to imagine the glorious smell!
- 16 ounces pasta (I used organic trottole)
- 1 pound bacon ends and pieces
- 1 cup sliced fresh jalapenos, with seeds, stems removed (about 5 small)
- 4 tablespoons butter
- 1 cup milk
- 2 cups shredded gruyere
- 3 cups shredded sharp cheddar
- In a large pot of salted water, cook pasta to desired doneness. Drain and set aside.
- In a large pot or dutch oven, cook the bacon. When done, remove cooked bacon pieces and set aside. Discard bacon grease, reserving no more than a tablespoon in the pot. Add sliced jalapeno to remaining bacon grease with bacon. Cook over medium heat until tender and fragrant, about 5 minutes.
- Add butter to mixture and allow to melt. Reduce heat to low and add milk and cheeses. Stir until melted. As soon as the cheese has melted and a sauce has formed, remove mixture from heat and stir in pasta. Enjoy!
Pinning this recipe for later! I love a good mac and cheese and this one looks extra yummy.
Oh good heavens and shut the front door! How have I lived without consuming this dish yet? Pinning!
My fiancée will LOVE this recipe! Thanks for sharing 😀
This looks amazing. This is one combo that I ‘m sure our family would love. Pinning for later.
Pinning now. Can’t wait to make this!!!!
Pinning this ASAP. Yummmmm!!! Thank you!!
Looks delicious! After all, what’s not to like about including bacon in a dish!
This looks really good. I have “fire eaters” in my family and I am learning to like it a little hotter. And we all LOVE mac and cheese. Mmmm.
This looks amazing, just pinned this for later!
Oh this is going on my my menu for the week. Thanks for sharing. I am connecting from Learn to Blog Facebook group.
I made it Sunday for my cousins family when I was visiting. Left the seed out of the peppers just in case it was too hot for them. Then we bakes it in the oven to give it that crustiness that I remember from childhood. Wow! It was fabulous. The college kids loved it and felt we could leave the seeds in next time. Thank you Krissy for a great recipe.
Awesome! Thanks for letting me know!!! -Krissy
I am going to make this in honor of that UConn kid who may get expelled for being drunk and picking fights with people who wouldn’t serve him bacon jalapeño Mac and cheese in the cafeteria.
UPDATE: I made this and it was actually very, very good. I think I messed up a bit by de-seeding the jalapenos, because I thought the recipe, by calling for “jalapenos with seeds, stems removed”, was calling for both seeds and stems to be removed, but then it wasn’t quite as spicy as I would have preferred it. That’s when I noticed that the picture you included of the jalapenos and bacon frying together had the seeds still in. Looking forward to making again with the seeds in for some extra kick. Totally worth getting expelled over!
Mystery person… Thanks for the comment! Even though my reply won’t get back to you, I appreciated the feedback! -Krissy
Thank you for the nice recipes. Your little baby is so cute.
So this is a great recipe. I made it for a potluck at work and it was gobbled up almost instantly. The only thing I would do differently is make a roux instead of just melting the cheese. It would help the sauce grab even more. But either way, making it this way is still delicious if you’re pressed for time OR not good at making a roux. I still rate it 5 out of 5 either way!
Also, I’m sure smoked gouda cheese instead of gruyere would add a whole other level of smokey/creaminess to the dish.
Highly recommend this!
Excellent recommendations, Sheri! I completely agree on all points! Krissy