Ingredients

The following ingredients have 10 Servings
  • 1 Pound Dried Pasta (I used Campanelle)
  • 5 Tablespoons Butter (Divided)
  • 2 Cups Milk
  • 8 oz. Sharp Cheddar Cheese (Shredded)
  • 8 Ounces Velveeta Cheese (Cubed)
  • 4 Ounces Cream Cheese (Softened)
  • 1 Pound Bacon (Diced)
  • 5 Jalapenos (Ribs and Seeds Removed, Sliced)
  • 1 Cup Bread Crumbs
  • Salt and Pepper (To Taste)

Instruction

  • Preheat oven to 350º F. Cook pasta according to the box directions until al dente. Drain and set aside.
  • In a large sauce pan cook bacon until crisp. Drain grease, reserving ~1 Tablespoon. Drain bacon on paper towels.
  • Saute jalapenos for 4-5 minutes or until softened.
  • In a large saucepan, melt 2 tablespoons butter. Stir in milk until heated.
  • Stir in velveeta, cream cheese, and shredded cheese. Stir until cheeses are completely melted. Season with salt and pepper to taste.
  • Fold in bacon and jalapeno. Toss with pasta until combined.
  • Pour into a 9x13 inch pan. In a small bowl, combine remaining 3 tablespoons of butter with bread crumbs. Pour over pasta.
  • Bake for 15-20 minutes.