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Jalapeno-Bacon Mac & Cheese
All my dishes use ingredients that are usually sitting in the fire department pantry. I just adjust amounts depending on how many people we have on duty that day. This is always popular. —Nick Kaczor, New Hudson, Michigan
Ingredients
- 1 package (16 ounces) elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cans (12 ounces each) evaporated milk
- 3 tablespoons yellow mustard
- 3 to 4 tablespoons chopped pickled jalapenos
- 4 cups shredded cheddar cheese, divided
- 1/2 pound thick-sliced bacon strips (about 7 strips), cooked and crumbled
Directions
- 1. Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions.
- 2. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk and mustard. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in jalapenos and 3 cups cheese until cheese is melted.
- 3. Reserve 1/4 cup crumbled bacon; stir remaining bacon into sauce.
- 4. Drain macaroni and return to pot; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheese and reserved bacon. Bake, uncovered, 8-10 minutes or until cheese is melted.
Nutrition Facts
1-1/3 cups: 636 calories, 34g fat (20g saturated fat), 105mg cholesterol, 759mg sodium, 53g carbohydrate (10g sugars, 2g fiber), 31g protein.
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