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Bacon Jalapeno Mac and Cheese

This creamy and cheesy mac and cheese is enhanced with crispy bacon and fresh jalapeno for a spicy kick. Perfect for a quick weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Bacon
  • 8 ounces elbow macaroni
  • 4 slices bacon, chopped Crisp before mixing
Vegetables and Seasoning
  • 1 unit jalapeno, diced Remove seeds for less heat
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
Cheese Sauce
  • 2 cups shredded cheddar cheese Use sharp cheddar for stronger flavor
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk

Method
 

Preparation
  1. Cook the elbow macaroni according to package instructions; drain and set aside.
  2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.
  3. In the same skillet, add the diced jalapeno and cook until soft.
  4. In another pot, melt butter over medium heat. Stir in flour and cook for 1 minute.
  5. Slowly whisk in the milk, garlic powder, onion powder, salt, and pepper. Cook until the mixture thickens.
  6. Reduce heat and add cheddar and mozzarella cheese, stirring until melted and smooth.
  7. Combine the cooked macaroni, bacon, and cheese sauce in a large bowl and mix well.
  8. Serve hot.

Notes

For storage, let the mac and cheese cool to room temperature and store in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the oven. Add a splash of milk if the sauce is too thick. For variations, add breadcrumbs on top and bake for a crunchy top, swap bacon for chorizo for a smokier taste, or add steamed broccoli or peas for more veggies.