Pepperjack Bacon Mac & Cheese

Preheat broiler. Cook elbow macaroni in 4 quarts water with 1 Tablespoon salt until tender (just past al dente stage). Drain macaroni and set aside.

In now empty pot, melt butter over medium heat until foaming.

Add flour, mustard, cayenne and garlic powder and whisk well to combine. Continue whisking about 1 minute, until fragrant.

Gradually whisk in milk about a cup at a time, then bring mixture to a boil while whisking constantly. (This is important – mixture must reach a boil to thicken fully).

Once it comes to a boil, then reduce heat to medium and simmer, whisking occasionally, until consistency becomes that of heavy cream (about 5 minutes).

Remove from heat and whisk in cheese, salt and cooked bacon. Add drained pasta and return whole pot to burner over medium low, stirring mixture until steaming and heated through (5-6 minutes).

Transfer mixture to a broiler-safe, greased 9×13″ pan and sprinkle panko on top. Place under the broiler on middle/lower rack and broil 3-5 minutes until crumbs are browned.

Allow to cool 5 minutes before serving.

Recipe adapted from Cook’s Illustrated’s “Classic Macaroni & Cheese”