Bacon Mac & Cheese
TOTAL TIME: Prep: 35 min. Bake: 40 min.
YIELD: 16 servings (3/4 cup each).
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
Ingredients
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6 cups uncooked elbow macaroni
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1 pound bacon strips, chopped
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1 jalapeno pepper, seeded and minced
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3 cups 2% milk
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2 cups shredded pepper Jack cheese
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1 package (8 ounces) process cheese (Velveeta), cubed
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1 cup shredded Colby-Monterey Jack cheese
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1 cup shredded cheddar cheese
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1 teaspoon onion powder
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1 teaspoon chili powder
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1/2 teaspoon salt
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1/2 teaspoon pepper
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Dash hot pepper sauce
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3 green onions, chopped
Directions
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1.
Cook macaroni according to package directions.
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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.
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3.
Drain macaroni; add to pan with the onions and cooked bacon. Mix well.
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4.
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.
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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