Jalapeño Bacon Mac and Cheese Recipe
Table of Contents
This recipe is based off the traditional mac and cheese comfort recipe that gives your dinner guests (and let’s face it…yourself) that “grandma’s home cooked meal” feeling. The savory bacon, piquant jalapeño, an various cheeses adds big adventure to the classic decadence of mac and cheese. You’ll feel like the bell of the ball at your next dinner party by bringing the side dish that will have guests scooping seconds and begging for your recipe.
I tested this recipe many different ways. You can get as creative with the ingredient flavors as you’d would like. The jalapeño and bacon flavor combination was actually an inspiration from a local restaurant’s guacamole. I was so impressed with the flavors that I knew I had to work them into a cheesy dish.
The Cheeses
I feel like most people don’t give cheese a second thought in many dishes. I mean, cheese can be added to almost any recipe to elevate the salty and savoriness. I get that, but the cheese is always the star of any macaroni and cheese dish. I am a girl who LOVES her salty umami flavor as much as anyone, but there is something so divine about mixing cheese flavors. The taste of each cheese melted together can really bring a new level of sophistication to one of the simplest of side dishes.
This recipe uses four different cheese. You read that right, FOUR different cheese! You might be thinking, “Kandace, isn’t that a bit much?”. To which I would reply, “On the contrary!”. Every cheese is needed to blend into this masterpiece. Trust me on this one, add multiple cheeses. You’ll thank me later ;).
In addition to multiple cheeses, do yourself a favor and don’t buy pre-shredded cheese in a bag. I know it’s convenient. And I am in NO WAY hating on them. I use them all the time in many recipes. But for this Jalapeño Bacon Mac and Cheese recipe, you will have a hard time getting the cheese as smooth as you need by using the bagged stuff. The reason why the pre-shredded cheese doesn’t clump in the bag is due to a coating additive. This additive can actually cause your cheese to clump in the sauce. And wouldn’t you prefer your cheese sauce silky to chunky? I know I sure do!
Pasta
Elbow pasta – the most iconic pasta for macaroni and cheese. Of course, this recipe can be used with cauliflower instead. If you are looking for a gluten-free option, cauliflower is really the best flavor combination for this recipe. And in all honestly, any vegetable can really be a substitute, but I have not tried any others yet.
I have had many questions about the type of pasta. I ALWAYS go with elbow pasta. Do you have to though? The shower answer is no. I choose elbows for two real reasons:
- As previously stated, the elbows are iconic. No one is going to question what a cheesy dish with elbow pasta is supposed to be.
- The elbows are the perfect shape to capture the cheese inside and outside. When the cheese sauce seeps into the elbow tube, it’s like a tiny pocket of heaven with each bite.
Quantity
This recipe was created with holidays and family potluck dinners in mind. In fact, it was perfected for my very first time hosting Thanksgiving dinner. The final result of this macaroni and cheese can be an overwhelming amount of food. The recipe states that it serves 6 people. But, depending on the individual, the quantity could stretch to up to 8 servings.
It’s always very difficult to determine the serving sizes for any dish. The number really comes down to how much someone considers to be a “serving.” I would recommend saving this recipe for meal events with more than 2 people. Unless you don’t mind lots of leftovers, that is!
The Recipe
Now without further ado, I give you the only Jalapeño Bacon Mac and Cheese recipe you’ll ever need.
Jalapeño Bacon Mac and Cheese
Equipment
- Baking dish at least 9in x 13in that can hold about 4qt
- Pasta strainer
- Steep stock or pasta pot
- Small bowl
- (optional) Tin foil
- Whisk (if the stock pot has a non-stick coating like teflon, then you can use a wooden spoon or rubber spatula)
- Cheese grater
Ingredients
- 16 oz of elbow pasta or really any pasta you want*
- Approximately 3 tbsp of olive oil
- 6 tbsp of unsalted butter
- 4 tbsp of melted butter microwave 10 seconds at a time and mix in-between cycles
- 1/3 cup of flour
- 1 cup of heavy cream or heavy whipping cream
- 3 cups of whole milk
- At least 6 tablespoons of Salt
- Pepper
- Paprika to taste
- 2 tbsp parsley dried or fresh
- 12 ounces of cooked bacon I prefer it crispy, but cook how you like
- 1 or 2 diced jalapeños depending how spicy you want it to be
- 1 1/2 cups of Panko bread crumbs*
- 6 cups of any cheese and amounts of your choice. Mix the cheeses together and measure them out in 2 cup increments before you start. I used:
- 2 cups of smoked gruyere
- 2 cups of colby jack
- 2 cups of mild cheddar
- optional Shredded parmesan
Instructions
- Preheat the oven to 350°F. Use 1 tbsp of olive oil to grease the baking dish on the bottom and sides.
- Stir approximately 6 tbsp of salt into water in the stock pot and cook the pasta until al dente. The pasta instructions should indicate how long to boil. Drain the water and leave the pasta in the strainer to cool. *See notes if you are using cauliflower instead of pasta
- Drizzle the remaining 2 tbsp of olive oil over the pasta in the strainer and use a spoon to coat the pasta. Allow to cool while you prepare the cheese sauce.
- If you choose to use cauliflower, this step is optional.
- Chop up your cooked bacon into pieces. As large or small as you’d like and set aside.
- Using the same stock pot, melt 6 tbsp of unsalted butter over medium heat. Whisk in the flour until the mixture is golden colored and has a few bubbles on the top.
- Slowly pour in the milk and cream while stirring the mixture in the pot. Whisk for about 2 minutes or until there are bubbles on the top again. Sprinkle and mix as much salt and pepper as you want.
- Add 2 cups of your cheese mix to the pot and whisk until the cheese is melted into the mixture. Add another 2 cups of cheese and repeat. When all the cheese is melted and the mixture is thick and smooth, then the cheese sauce is done.
- Pour the pasta into the stock pot with the cheese sauce and stir to coat the pasta in the sauce. Add the chopped bacon, diced jalapeños, and parsley and mix to combine.
- Pour about half of the Mac and cheese mix into the greased baking dish. Sprinkle half of the remaining 2 cups of cheese on top. Pour the rest of the Mac and cheese mix on top, and top it off with the rest of the cheese mix.
- In a small bowl mix the breadcrumbs, parmesan cheese (if desired), paprika, and melted butter until it looks crumbled. Pour the breadcrumb mixture on top and bake for 30 minutes.
- Remove from the oven and let stand for about 10 minutes before serving and enjoy!