Description
This bacon mac and cheese features a blend of jalapeños, scallions and four different cheeses. It’s creamy, comforting and hearty, making it an absolute winner on any spread.
Ingredients
- 6 cups uncooked elbow macaroni
- 1 pound bacon strips, chopped
- 1 jalapeno pepper, seeded and minced
- 3 cups 2% milk
- 2 cups shredded pepper jack cheese
- 1 package (8 ounces) velveeta, cubed
- 1 cup shredded colby-monterey jack cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- dash hot pepper sauce
- 3 green onions, chopped
Directions
- Cook macaroni according to package directions.
- Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce.
- Drain macaroni; add to pan with the onions and cooked bacon. Mix well.
- Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.
