Smoked Gouda and Swiss Mac N Cheese with Bacon and Jalapeños

• Meat

  • 8 oz Bacon

• Produce

  • 2 Jalapenos, large

• Pasta & Grains

  • 1 16 oz box Penne rigate

• Baking & Spices

  • 1/4 tsp Black pepper
  • 4 tbsp Flour
  • 3/4 tsp Salt

• Dairy

  • 3 tbsp Butter
  • 3 cup Gouda cheese, grated smoked
  • 1 cup Swiss cheese, grated
  • 2 cup Whole milk

Found on flavorsandsabores.com

Ingredients

• 8 oz bacon, cut into small pieces
• 2 large jalapeños, sliced
• 16 oz box Penne Rigate
• 3 Tbsp. butter
• 4 Tbsp. flour
• 2 c. whole milk
• 3 c. grated smoked Gouda cheese
• 1 c. grated Swiss cheese
• ¼ tsp. black pepper
• ¾ tsp. salt

Directions

• Heat a medium saucepan over medium high heat. Add the bacon pieces and fry until crispy. Remove the bacon pieces and place on a paper towel to drain and set aside.
• Add the jalapeño slices to the hot bacon grease and gently fry on each side until the jalapeño slices are crispy about 2-3 minutes. Set on a paper towel to drain and set aside.
• Cook the pasta according to the package directions, reserving ½ cup of the cooking liquid.
• In a large stockpot, melt the butter over medium-high heat and add the flour. Whisk and cook for approximately 2 minutes. While continuing to whisk, add the 2 c. whole milk and reduce the heat to medium. Whisk until all the ingredients are well combined. Continue whisking gently and bring the milk mixture to a gentle boil, the sauce will slightly thicken. Add the grated smoked Gouda and Swiss cheese one cup at a time whisking until the cheese is melted in with each addition. Add in the black pepper and salt. Whisk until all the ingredients are well combined and the cheese sauce is smooth. Remove from the heat.
• Gently mix the cooked pasta into the cheese sauce (use small amounts of the reserved cooking liquid at a time to loosen up the sauce if needed).
• Serve immediately topped with crispy cooked bacon and fried jalapeño slices.