Description
Mac and cheese is already a hug in a bowl—but this version? It’s got personality. Smoky bacon, spicy jalapeños, and the creamiest cheese sauce come together to make every bite bold, comforting, and unforgettable. Perfect for game day, potlucks, or just a night when you need a little joy baked into your dinner.
Ingredients
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2 cups elbow macaroni, cooked al dente
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6 slices thick-cut bacon, chopped
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2–3 fresh jalapeños, sliced (seeds removed for less heat)
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2 cups sharp cheddar, shredded
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1 cup pepper jack cheese, shredded
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups whole milk (or 1 cup milk + 1 cup heavy cream for richness)
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Salt & black pepper, to taste
Instructions
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Cook pasta: Boil macaroni in salted water until al dente. Drain and set aside.
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Crisp bacon: Fry bacon until crispy. Remove and set aside, keeping 1 tbsp of bacon fat in the skillet.
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Sauté jalapeños: Add sliced jalapeños to bacon fat and sauté 1–2 minutes until fragrant. Remove and set aside.
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Make roux: Melt butter in a saucepan, whisk in flour, and cook 1–2 minutes until golden.
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Build sauce: Slowly whisk in milk. Simmer until thickened. Reduce heat and add cheeses one handful at a time, stirring until smooth. Season with pepper (salt if needed).
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Combine: Fold in pasta, bacon, and jalapeños until evenly coated.
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Optional bake: Transfer to a buttered dish, sprinkle with extra cheese, and broil 2–3 minutes until bubbly and golden.
Notes
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Remove jalapeño seeds for mild heat—or swap for bell peppers.
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Add shredded chicken + buffalo sauce for game-day flair.
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Use poblano peppers + BBQ sauce for a smoky-sweet twist.
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Make it vegetarian: skip bacon and add smoked paprika for flavor.
Nutrition
- Calories: 480 cal Per Serving
- Fat: 32g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g