Jalapeno & Bacon Mac N’ Cheese #Sundaysupper

Serving 6 people

50 min


  • bacon 10 slices bacon, cooked and crumbled
  • black pepper ½ tsp black pepper
  • bread crumbs 1 cup plain bread crumbs
  • butter 4 Tbs butter
  • flour 4 Tbs flour
  • heavy cream 1 cup heavy cream (I used half and half)
  • jalapenos 2 jalapenos, seeded and diced
  • milk 2 cups milk (I used skim milk)
  • monterey jack cheese 1 cup Monterey Jack Cheese, grated
  • pepper jack cheese 1 cup Pepper Jack Cheese, grated
  • salt 1 tsp salt
  • sharp cheddar cheese 2 cups Sharp Cheddar Cheese (reduced fat is fine), grated
  • short pasta 1 box short cut pasta, cooked 2 minutes shy of done
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How to make it

  1. Preheat oven to 350 degrees.Once you have cooked the bacon, reserve a couple teaspoons of the grease.
  2. Add the breadcrumbs to the pan, and toast lightly. Set aside.Melt butter in a large sauce pan over medium heat.
  3. Saute jalapeno for 1-2 minutes.
  4. Whisk in the flour, and cook for another minute.
  5. Add the milk and cream, and whisk until smooth. Cook for 5 minutes. Slowly add in the cheese, stirring constantly until melty.
  6. Add salt, pepper, bacon and cooked pasta.
  7. Pour into a large baking dish (2 qt dish). Sprinkle the toasted breadcrumbs evenly over the pasta.
  8. Bake for 20-25 minutes until bubbly and the breadcrumbs are golden brown.
  9. Let set for a few minutes before serving.