The Pioneer Woman Tasty Kitchen
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Bacon Jalapeno Mac and Cheese

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Level: Easy

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Description

Made with smoked Gouda and Muenster cheese, this dish is an amazing combination of gooey, salty and nippy! Because I used only one jalapeno, even those with a low tolerance of heat can enjoy!

Ingredients

  • 1 pound Dry Pasta (I Love Elbow Macaroni For This Recipe)
  • 2 Tablespoons Butter
  • 1 Tablespoon All-purpose Flour
  • 1 cup Milk
  • 8 ounces, weight Smoked Gouda, Grated
  • 8 ounces, weight Muenster, Grated
  • 16 ounces, weight Thick Cut Bacon, Cooked And Chopped/crumbled
  • 1  Jalapeno, Stem And Seeds Removed, Diced

Preparation

Bring a large pot of salted water to a boil. Cook pasta noodles according to package instructions.

As the pasta cooks, melt the butter in a large saucepan over medium heat. Add the flour, and whisk until it thickens and a roux has formed. Add milk, and continue to whisk until you have a thickened Bechamel sauce that’s thick enough to coat the back of a spoon.

Add the grated cheese to the pan and stir constantly, until the cheese is melted and a nice, thick cheese sauce is formed.

Once the pasta is ready, drain the pasta, rinse it and then add it into a large baking dish or serving bowl. Pour the cheese sauce into the pasta. Add the bacon and jalapenos, and stir until everything is evenly distributed.

Dig in! Eat until you hate yourself.

One Comment

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Profile photo of Dax Phillips

Dax Phillips on 8.6.2014

That looks, and sounds awesome! Love the combination.

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