Bacon Jalapeno Popper Mac and Cheese

• Meat

  • 1 lb Bacon

• Produce

  • 5 Jalapenos

• Pasta & Grains

  • 1 lb Pasta, dried

• Baking & Spices

  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 cup Bread crumbs

• Dairy

  • 5 tbsp Butter
  • 8 oz Cheddar cheese, sharp
  • 4 oz Cream cheese
  • 2 cups Milk
  • 8 oz Velveeta cheese

Found on bakingbeauty.net

Description

Ingredients

• 1 Pound Dried Pasta (I used Campanelle)
• 5 Tablespoons Butter, Divided
• 2 Cups Milk
• 8 oz. Sharp Cheddar Cheese, Shredded
• 8 Ounces Velveeta Cheese, Cubed
• 4 Ounces Cream Cheese, Softened
• 1 Pound Bacon, Diced
• 5 Jalapenos, Ribs and Seeds Removed, Sliced
• 1 Cup Bread Crumbs
• Salt and Pepper, To Taste

Directions

• Preheat oven to 350º F. Cook pasta according to the box directions until al dente. Drain and set aside.
• In a large sauce pan cook bacon until crisp. Drain grease, reserving ~1 Tablespoon. Drain bacon on paper towels.
• Saute jalapenos for 4-5 minutes or until softened.
• In a large saucepan, melt 2 tablespoons butter. Stir in milk until heated.
• Stir in velveeta, cream cheese, and shredded cheese. Stir until cheeses are completely melted. Season with salt and pepper to taste.
• Fold in bacon and jalapeno. Toss with pasta until combined.
• Pour into a 9x13 inch pan. In a small bowl, combine remaining 3 tablespoons of butter with bread crumbs. Pour over pasta.
• Bake for 15-20 minutes.