Habanero Jack Bacon Mac N' Cheese

• Meat

  • 10 slices Bacon

• Produce

  • 1/4 tsp Garlic powder
  • 1/2 Red onion
  • 1/2 cup Sweet peppers, mini

• Pasta & Grains

  • 16 oz Shells, medium-size

• Baking & Spices

  • 4 tbsp Flour
  • 1 Salt and pepper
  • 1/8 tsp White pepper

• Dairy

  • 4 tbsp Butter
  • 4 oz Habanero jack cheese
  • 3 cups Heavy cream
  • 4 oz Pepperjack cheese

Found on simplysophisticate.com

Description

Ingredients

• 16 ounces medium size shells
• 10 slices bacon, peppered, cooked til crispy and crumbled
• ½ cup mini sweet peppers
• ½ red onion, finely diced
• 4 tablespoon butter
• 4 tablespoons flour
• ⅛ teaspoon white pepper
• ¼ teaspoon garlic powder
• 3 - 4 cups heavy cream
• 4 ounces habanero jack cheese, shredded or cubed
• 4 ounces pepperjack cheese, shredded or cubed
• salt and pepper to taste

Directions

• Cook shells accordingly. Preheat oven to 375 degrees F.
• In large skillet, melt butter and saute onion and peppers until translucent. Add flour to coat veggies, browning flour a bit. Add a bit of cream and continue stirring until sauce is consistent and creamy, add cheesse and remaining cream. I use heavy cream in my mac n cheese, but this can be substituted very easily with chicken broth and half and half or milk.
• Add cooked shells and stir until shells are coated. Transfer to a 9x13 casserole dish. Top with crumbled (homemade) croutons and bake for 10 minutes until golden brown.