Spicy Mexican Mac & Cheese with Bacon

Preheat the oven to 400 degrees F. Cook the pasta in salted water until al dente, according to package instructions. Drain and set aside.

In a large pot (I used a Dutch oven), cook the bacon over medium-high heat in batches and drain the cooked bacon on a paper towel-lined plate. Continue with the rest of the bacon, emptying out the grease before cooking the next batch, but reserve the last batch of grease. Set the cooked bacon aside.

In the hot bacon fat, add the onion, garlic, red pepper, tomato and jalapeno and cook until soft, about five minutes. Add the can of green chiles, undrained, and mix to incorporate. Add the seasonings and mix. Add the butter and flour and stir until melted and the vegetables are evenly coated (they will be very thick and goopy looking). Add the milk and whisk until thick, about five minutes. Once the mixture can coat the back of a spoon, add the pepper jack cheese and 1/2 pound of the cheddar. Mix until incorporated. Mix in the cilantro and taste for seasonings. Add the pasta and bacon back in and stir to mix. Adjust seasoning according to your taste.

Pour the macaroni into a large pan and top with the remaining cheddar. Sprinkle some paprika on top and bake for about 20-25 minutes, or until the cheese is golden and bubbly.

Top with hot sauce, chopped green onions or chopped jalapenos.

Enjoy!