Bacon Jalepeño Mac and Cheese
This Bacon Jalapeño 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.
Servings: 8 servings
Equipment
Ingredients
- 16 ounces pasta I used organic trottole
- 1 pound bacon ends and pieces
- 1 cup sliced fresh jalapeños with seeds, stems removed (about 5 small)
- 4 tablespoons butter
- 1 cup milk
- 2 cups shredded gruyere
- 3 cups shredded sharp cheddar
Instructions
- In a large pot of salted water, cook 16 ounces pasta to desired doneness. Drain and set aside.
- In a large pot or Dutch oven, cook 1 pound bacon ends and pieces When done, remove cooked bacon pieces and set aside. Discard bacon grease, reserving no more than a tablespoon in the pot. Add 1 cup sliced fresh jalapeños to remaining bacon grease with bacon. Cook over medium heat until tender and fragrant, about 5 minutes.
- Add 4 tablespoons butter to mixture and allow to melt. Reduce heat to low and add 1 cup milk, 2 cups shredded gruyere, and 3 cups shredded sharp cheddar. Stir until melted. As soon as the cheese has melted and a sauce has formed, remove mixture from heat and stir in pasta. Enjoy!
Nutrition
Calories: 825kcal | Carbohydrates: 45g | Protein: 36g | Fat: 54g | Saturated Fat: 27g | Cholesterol: 136mg | Sodium: 816mg | Potassium: 375mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1105IU | Vitamin C: 13.4mg | Calcium: 691mg | Iron: 1.4mg
