JALAPENO BACON MAC AND CHEESE RECIPE RECIPES

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JALAPENO-BACON MAC & CHEESE RECIPE: HOW TO MAKE IT



Jalapeno-Bacon Mac & Cheese Recipe: How to Make It image

All my dishes use ingredients that are usually sitting in the fire department pantry. I just adjust amounts depending on how many people we have on duty that day. This is always popular. —Nick Kaczor, New Hudson, Michigan

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 8

1 package (16 ounces) elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
2 cans (12 ounces each) evaporated milk
3 tablespoons yellow mustard
3 to 4 tablespoons chopped pickled jalapenos
4 cups shredded cheddar cheese, divided
1/2 pound thick-sliced bacon strips (about 7 strips), cooked and crumbled

Steps:

  • Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk and mustard. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in jalapenos and 3 cups cheese until cheese is melted., Reserve 1/4 cup crumbled bacon; stir remaining bacon into sauce., Drain macaroni and return to pot; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheese and reserved bacon. Bake, uncovered, 8-10 minutes or until cheese is melted.

Nutrition Facts : Calories 636 calories, FatContent 34g fat (20g saturated fat), CholesterolContent 105mg cholesterol, SodiumContent 759mg sodium, CarbohydrateContent 53g carbohydrate (10g sugars, FiberContent 2g fiber), ProteinContent 31g protein.

MACARONI AND CHEESE WITH JALAPEÑOS AND BACON RECIPE - KATE ...



Macaroni and Cheese with Jalapeños and Bacon Recipe - Kate ... image

You could, of course, top this macaroni and cheese with store-bought salsa, but it takes only minutes to make your own. Slideshow: More Macaroni and Cheese Recipes 

Provided by Kate Winslow

Categories     Mac and Cheese

Total Time 1 hours 0 minutes

Yield 4

Number Of Ingredients 15

butter (for greasing)
1 tablespoon olive oil (extra-virgin)
4 ounces bacon (chopped)
1 jalapeño (finely chopped, seeds removed if you prefer a milder taste)
2 tablespoons flour (all-purpose)
2 cups whole milk
8 ounces Monterey Jack cheese (shredded)
Salt
black pepper (Freshly ground)
8 ounces penne (mini)
1 tomato (medium ripe, cored and chopped)
½ jalapeño (minced)
2 tablespoons white onion (minced)
1 tablespoon cilantro (chopped)
Salt

Steps:

  • Preheat the oven to 350°. Butter 4 small soufflé dishes or a shallow 1 1/2-quart gratin dish.
  • To make the macaroni and cheese, heat the olive oil in a medium skillet over moderate heat. Add the bacon and cook until crisp and browned, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Set aside.
  • Add the jalapeño to the skillet and cook until softened, 2 to 3 minutes. Add the flour and cook, stirring until smooth, about 1 minute. Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes. Add all but 1/2 cup of the cheese and stir until melted and smooth. Season with salt and pepper, and keep the sauce warm over very low heat.
  • Meanwhile, in a medium saucepan of boiling well-salted water, cook the pasta until al dente. Drain well and add to the cheese sauce, stirring well to coat. Divide the macaroni and cheese between the soufflé dishes or pour into the gratin dish, then top with the remaining cheese. Sprinkle the reserved bacon over the macaroni and cheese.
  • Bake until golden and bubbling, 15 to 20 minutes.
  • While the macaroni and cheese bakes, make the salsa: Stir together the tomato, jalapeño, onion and cilantro in a small bowl and season with salt.
  • Top each portion of macaroni and cheese with some of the salsa, and serve.

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BACON JALAPENO CHEESEBURGER MAC RECIPE - FOOD.COM
My kids, like most, love macaroni and cheese. The trick for me is trying to keep it different and adult enough to satisfy more than just the kiddos. I came up with this recipe because my oldest loves cheeseburger mac and my husband thinks anything is better with bacon (hey he ain’t wrong!) If you like a little more heat you can leave the ribs on one of the jalapenos or toss a little cayenne in with the paprika. We love heat but the kids aren’t fans so I tend to try to keep things on the milder side. You know your tastes so don’t be afraid to bump up the heat if you like. You can also use some Monterey jack or pepper jack to top the dish with instead of the additional cheddar, which I probably would have done myself if I had some in the house. Be sure not to over cook your pasta. Since it is going into the oven you want to be sure that it is al dente. If you like it a tad firmer you can stop just short of al dente and your noodles will be firmer in the end. I usually try to let it set for 10 minutes once I pull it out of the oven just to let it set up but if you are hungry it tastes the same right out of the oven!
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