Bacon Jalapeño Mac and Cheese
Try this Bacon Jalapeño Mac and Cheese recipe, or contribute your own.
Try this Bacon Jalapeño Mac and Cheese recipe, or contribute your own.
- Carbohydrate 2.993709642 g
- Cholesterol 308.4428116 mg
- Fat 204.298003448 g
- Fiber 0 g
- Protein 52.61671492 g
- Saturated Fat 68.0071040341 g
- Serving Size 1 1 recipe (454g)
- Sodium 3778.4244421 mg
- Sugar 2.993709642 g
- Trans Fat 22.5253970942 g
- Calories 2077 calories
Step-by-step
- Preheat oven to 350º
- Cook pasta according to package directions, except cook about 2 minutes less. You want the pasta al' dente so it will soak up some sauce. Drain when cooked and set aside.
- Cook bacon in large saucepan. Remove from grease and let drain on paper towels.
- Drain grease from pan (leave about a tablespoon in the pan) and then add jalapeños and sauté a couple of minutes to soften them. CAUTION: turn on your fan! And be careful, the spice will make you cough! Remove jalapeño from pan and set aside with the bacon.
- In medium saucepan, melt butter, then add milk and heat.
- Add cheeses and continue to heat over medium heat, stirring, until cheese is melted and combined.
- In large casserole dish, combine pasta, cheese sauce, bacon and jalapeños.
- Top with additional grated cheddar cheese, if desired.
- Bake for 15-20 minutes, until hot and bubbly.
- Let sit about 5 minutes before serving.
Undercooking pasta by two minutes is the single most important habit for preventing mushy baked casseroles. Tubular shapes like cavatappi or penne require a firm al dente interior because starches continue releasing moisture and absorbing dairy liquids during the final fifteen to twenty minutes in a 350-degree oven. Draining noodles immediately prevents residual heat from carrying the cooking process too far before the sauce phase begins.
Rendering diced bacon over moderate heat yields crisp pieces while preserving a tablespoon of rendered fat in the pan for sautéeing sliced peppers. Ventilating the kitchen properly during this step stops capsaicin vapors from causing irritation. Combining butter and milk directly with sharp cheddar and Velveeta creates a smooth emulsion without requiring a separate flour-based roux.
Assembling the components inside a large casserole dish requires distributing the bacon and jalapeños evenly so every portion contains savory crunch and heat. Covering the top with additional grated cheese protects the inner layers from drying out during baking. Allowing the finished dish to rest for five minutes lets the internal starches set properly before dishing individual portions.
Leftover portions store safely in an airtight container in the refrigerator for up to three days. Reheating dense cheese sauces requires low power levels in a microwave or a covered skillet with a splash of milk to restore fluidity.
