This Jalapeño & Bacon Mac and Cheese recipe is so easy to make, and tastes SO MUCH better than anything you’re going to get from a restaurant or your supermarket! And who on earth doesn’t love bacon and jalapeños? This is rich, creamy and the ultimate comfort food!
Preparing this dish takes a few steps, but I promise it’s going to be worth it. Watch my video to see how it’s made!
Jalapeño & Bacon Mac and Cheese
Recipe by Jason Hill – CookingSessions.comThis Jalapeño & Bacon Mac and Cheese recipe is so easy to make, and tastes SO MUCH better than anything you’re going to get from a restaurant or your supermarket! And who on earth doesn't love bacon and jalapeños? This is rich, creamy and the ultimate comfort food!
Ingredients
- 1 pound elbow macaroni boiled
- 2 jalapeños diced
- 1 leek diced
- 1/2 pound bacon frozen and diced
Cheese Sauce
- 4 tablespoons butter
- 1/3 cup flour
- 4 cups whole milk
- 3 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded parmesan cheese
- 2 slices American Deli Deluxe Cheese
- 1 tsp. White pepper
- 1/4 tsp. Cayenne pepper
Panko Topping
- 3/4 cup panko bread crumbs
- 4 tablespoons butter
Garnish
- 1 slice fried bacon
- 2-3 fresh jalapeño slices
Instructions
- Dice the jalapeños, leek and bacon.
- Boil your pasta and drain.
- In a large pot or Dutch oven, add chopped frozen bacon and sauté. Add chopped leeks and fresh sliced jalapeños. Once it’s cooked with crispy bacon bits, turn off the heat and place everything in a separate bowl, leaving about 2 tablespoons of bacon grease in the pot.
- Add the butter to the reserved bacon grease in the pot, followed by the flour. Whisk until it becomes a blonde roux. It should have a nutty aroma.
- Slowly whisk in the 4 cups of milk, whisking continually so lumps don’t form. Bring to a simmer. Add your grated cheese to the cream mixture, followed by the American cheese. Whisk until combined. Add the drained jalapeño, bacon and leek mixture back to the sauce. Stir well. Add white pepper and cayenne, and mix. Taste for seasoning.
- Panko Topping: While sauce is simmering, melt down 2 tb. butter. Add 3/4 cup panko bread crumbs and whisk to coat the bread crumbs.
- Place the drained pasta in a large mixing bowl, and add just enough sauce to your liking, mixing carefully with the pasta. Place into serving bowls and top with the toasted panko bread crumbs. Place each bowl in the broiler until browned. Garnish with additional bacon and fresh jalapeño slices.
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