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Bacon Mac & Cheese

Jalapeno pepper adds an extra kick to this bacon mac and cheese, giving it great grown-up taste. I serve this comforting dish throughout the year.—Shelly Boehm, South Bend, Indiana
  • Total Time
    Prep: 35 min. Bake: 40 min.
  • Makes
    16 servings (3/4 cup each)

Ingredients

  • 6 cups uncooked elbow macaroni
  • 1 pound bacon strips, chopped
  • 1 jalapeno pepper, seeded and minced
  • 3 cups 2% milk
  • 2 cups shredded pepper Jack cheese
  • 1 package (8 ounces) process cheese (Velveeta), cubed
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 cup 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

  • Cook macaroni according to package directions.
  • 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.
  • Drain macaroni; add to pan with the onions and cooked bacon. Mix well.
  • Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
3/4 cup: 438 calories, 26g fat (13g saturated fat), 75mg cholesterol, 1106mg sodium, 26g carbohydrate (4g sugars, 1g fiber), 25g protein.

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