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Homemade Mac & Cheese with Jalapeños & Bacon

Published: Friday, June 21, 2024

1 lb. elbow macaroni

½ Tbsp. olive oil

1 lb. thick-sliced bacon, chopped and cooked

1 c. Parmesan cheese, grated

4 Tbsp. unsalted butter, cubed

½ c. jalapeños, stems and seeds removed, chopped

1/3 c. all-purpose flour

1 tsp. salt

½ tsp. dry mustard

3 c. whole milk

8 oz. Cheddar cheese, shredded

8 oz. Jack cheese, shredded

4 oz. cream cheese, cubed

Preheat oven to 425°. Cook macaroni according to package instructions until al dente. Drain and toss with oil to prevent sticking. Set aside. In a medium bowl, combine the bacon and Parmesan. Set aside.

In a large saucepan, melt butter over medium-low heat. Add the jalapeños and cook for about 2 minutes, or until slightly softened. Add flour and whisk to make a roux. Add the salt, dry mustard and milk. Whisk until no clumps remain. Then add Cheddar and Jack cheeses and whisk until all cheese has melted. Add the cream cheese and whisk until smooth.

Add the macaroni to the bottom of a 9x13" baking dish. Pour the cheese mixture over the top and stir to coat the macaroni. Sprinkle the bacon and Parmesan mixture over the top. Bake 10-15 minutes, or until macaroni is bubbly and browned. —4 to 6 servings.

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