bacon & jalapeño mac & cheese
 
Prep time
Cook time
Total time
 
Serves: 5-8
Ingredients
  • 1 bag (16 oz.) Trader Joe's fusilli
  • 8 tbsp. (1 stick) salted butter
  • 7 tbsp. flour
  • 2 cups heavy whipping cream
  • 2 cups fat-free milk
  • 1 cup grated Parmesan
  • 1 cup shredded Mexican blend cheese
  • 1 cup Jarlsberg, grated
  • 1 cup Gruyère, grated
  • 2-4 tsp. dry white wine, plus more or less to taste and desired consistency
  • Salt and pepper, to taste
  • 2 jalapeños, seeded, de-veined and diced
  • 1 lb. bacon, cut into bite-size pieces then cooked
Instructions
  1. Bring a large pot of water to a boil. Add fusilli and cook according to package directions. Strain pasta then return to large pot.
  2. In a large saucepan, melt butter and flour over medium heat until bubbly and thick, but not browned, about 2-3 minutes. Add whipping cream and milk. Whisking constantly, let mixture thicken, about 8-10 minutes.
  3. Add cheeses, salt and pepper, and continue stirring. After sauce is smooth and cheese is melted, stir in wine. Pour ¾ of the cheese sauce (or less) into pot of pasta and stir together. Season with salt and pepper as needed.
  4. Heat a large skillet over medium-high heat. Place bacon pieces in pan and cook until crispy. Remove bacon from skillet and transfer to a paper towel-lined plate. Add bacon pieces and diced jalapeno to mac and cheese and mix.
  5. Top macaroni with scallions or chives, if desired. Serve hot.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2013/11/13/splurge-day-bacon-jalapeno-mac-cheese/