Jalapeño Popper Mac n Cheese
Directions
- 1Cook the bacon in a large skillet until crispy. Remove, chop into pieces, and set aside.
- 2Sauté diced jalapeños in a little bacon grease until softened.
- 3Add minced garlic and stir for a couple of minutes.
- 4Add butter and flour to the skillet and stir/whisk for 1-2 minutes to cook the roux.
- 5Add smoked paprika, garlic powder, onion powder, salt, and black pepper, and stir into the roux.
- 6Slowly pour in milk and heavy cream, whisking continuously to create a smooth sauce, and simmer until it begins to thicken.
- 7Reduce heat to low and stir in cream cheese and shredded cheeses until melted and creamy. Stir in the crumbled bacon.
- 8In a large bowl, combine cooked pasta with the cheese sauce and mix until coated.
- 9Transfer into a baking dish (or cast iron skillet) and top with additional shredded cheese.
- 10Bake at 375 degrees for 20-25 minutes, then broil for 3-5 minutes until golden.
- 11Let the dish sit for a few minutes before serving to allow the sauce to settle.
Ingredients
- 1 lb cavatappi pasta
- 8 slice bacon
- 3-4 whole fresh jalapeño, finely diced
- 3 clove garlic, minced
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cup whole milk
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 2 cup cheddar cheese, freshly shredded
- 1 cup mozzarella cheese, freshly shredded
- 1 cup pepper jack cheese, freshly shredded
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- salt (optional)
Equipment
large skilletlarge mixing bowlwhiskspatulabaking dish or cast iron skillet
Tips
- Be careful not to burn the roux while cooking out the raw flour taste.
- Add the milk and heavy cream slowly while whisking to ensure a smooth sauce.
- Avoid boiling the sauce after adding the cheese.
