Jalapeno Popper Mac & Cheese
Serves 10/Calories: 968
- 1lb Elbow Macaroni, cooked
- 2 Sticks (1C) Butter, divided
- 1/3C of flour
- 5C of Whole Milk
- 2t Salt
- 2t Garlic powder
- 1/2t Black Pepper
- 3C White Cheddar Cheese, shredded, divided
- 4C Pepper Jack Cheese, shredded, divided
- 8oz cream cheese, cubed
- 1lb bacon, cooked, chopped
- 8 Jalapenos, seeded and finely chopped, plus more for topping
- 1C Panko
- Heat oven to 375 Degrees with rack in the middle of oven
- Melt half of the butter in a large saucepan over medium heat. Add flour to melted butter whisking constantly until flour is fully absorbed in butter.
- Slowly whisk in milk one cup at a time. (the slower you add the milk, the quicker the sauce will thicken.)
- Once sauce is thick stir in cream cheese along with all grated cheese, reserving 1 cup, until cheese is melted.
- Add salt, pepper, and garlic powder. Adjust seasoning if needed and add all but 2 tbsp of the bacon and jalapenos and remove from heat.
- While the sauce is cooking, cook pasta in a large pot according to package instructions, Stir together the cooked macaroni noodles and the sauce then transfer to a 9 x 13 baking dish.
- In a small skillet melt remaining butter. Remove from heat and toss panko into melted butter.
- Top with remaining cheese and buttered panko. Bake in the oven until golden and bubbling, 30 – 40 minutes.
- Once finished…top with sliced jalapenos and reserved bacon. Serve warm.