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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Bacon and jalapeno pepper update ordinary mac and cheese, giving it great grown-up taste. I serve this comforting dish throughout the year.Shelly Boehm, South Bend, Indiana Ingredients:
6 cups uncooked elbow macaroni |
1 pound bacon strips, chopped |
1 jalapeno pepper, seeded and minced |
3 cups 2% milk |
2 cups (8 ounces) shredded pepper jack cheese |
1 package (8 ounces) process cheese (velveeta), cubed |
1 cup (4 ounces) shredded colby-monterey jack cheese |
1 cup (4 ounces) shredded cheddar cheese |
1 teaspoon onion powder |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
dash hot pepper sauce |
3 green onions, chopped |
Directions:
1. Cook macaroni according to package directions; drain and set aside.
2. Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce. Add the onions, cooked bacon and reserved pasta to pan; mix well.
3. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 16 servings (3/4 cup each).
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