Bacon Jalapeño Mac and Cheese

• Meat

  • 1 lb Bacon

• Produce

  • 5 Jalapenos

• Pasta & Grains

  • 1 16. oz. box Pasta

• Dairy

  • 2 tbsp Butter
  • 1 8 oz. bag Cheddar cheese, sharp
  • 2 cup Milk
  • 4 oz Velveeta cheese

Found on imbored-letsgo.com

Description

Ingredients

• 1 16. oz. box pasta (I like to use cavatappi or penne pasta)
• 2 Tbls. butter
• 2 C. milk
• 8 oz. bag shredded sharp cheddar cheese (+ more grated cheese if you want to use some on top of the casserole for a cheesy crust)
• 4 oz. Velveeta cheese, cut up into chunks
• 1 lb. bacon, diced
• 5 jalapeños, veins and seeds removed, sliced

Directions

• Preheat oven to 350º
• Cook pasta according to package directions, except cook about 2 minutes less. You want the pasta al dente so it will soak up some sauce. Drain when cooked and set aside.
• Cook bacon in large saucepan. Remove from grease and let drain on paper towels.
• Drain grease from pan (leave about a tablespoon in the pan) and then add jalapeños and sauté a couple of minutes to soften them. CAUTION: turn on your fan! And be careful, the spice will make you cough! Remove jalapeño from pan and set aside with the bacon.
• In medium saucepan, melt butter, then add milk and heat.
• Add cheeses and continue to heat over medium heat, stirring, until cheese is melted and combined.
• In large casserole dish, combine pasta, cheese sauce, bacon and jalapeños.
• Top with additional grated cheddar cheese, if desired. Bake for 15-20 minutes, until hot and bubbly. Let sit about 5 minutes before serving.