Ingredients

The following ingredients have 4 Servings
  • 1 pound pasta noodles
  • 1 pound white American cheese (sliced (3/4 pound required - 1/4 pound optional))
  • 8 slices bacon (crumbled)
  • 1 to 2 jalapeño peppers (stemmed, seeds removed, and diced)
  • 4 ounces cream cheese (1/2 of normal sized package)
  • 1 1/2 cup heavy cream
  • 1 1/2 cup milk
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder

Instruction

  • Preheat the oven to 350 degrees Fahrenheit.
  • Roughly chop 1/2 of the sliced American cheese and place to the side. 
  • Heat to a boil a pot full of water (lightly salted), then add the pasta. Cook the pasta to al dente. Drain the pasta and place to the side. 
  • In a high sided pan over medium heat, add the butter and allow it to melt. Add the jalapeño pepper, and cook the jalapeño in the butter, stirring often, for one minute.
  • Add the flour to the jalapeño and continue to stir until the mix turns pasty and lightly browns (approximately 2 minutes). 
  • Add the heavy cream and milk, stirring often to fully combine. Simmer the mix for 3 to 4 minutes, until the sauce thickens. 
  • Add the cream cheese, chopped American cheese, chili powder, black pepper, and salt. Stir continuously until the cheeses melt. 
  • Add the cooked pasta noodles and bacon to the sauce. Stir to combine. 
  • Transfer half the pasta and sauce into a baking dish, then layer half of the remaining cheese slices over top. Pour in the rest of the pasta and sauce atop the cheese.
  • Bake the mac and cheese for 15 minutes, then (optional) place the remaining cheese slices atop of the dish, spread evenly. Bake for an additional 1 to 2 minutes to melt and lightly brown.
  • Remove the mac and cheese from the oven and allow it to cool for 5 minutes. Serve.