Ingredients

The following ingredients have 7 Servings
  • 16 ounces dry cellentani (corkscrew pasta)
  • 16 ounces thick cut bacon (uncooked)
  • 2 tablespoons unsalted butter
  • 4-6 large jalapeno peppers (seeds and veins removed (diced))
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt (+ more for pasta water)
  • 1 teaspoon cayenne pepper
  • 3 cups milk
  • 8 ounces Wisconsin cream cheese (cut into 8 pieces)
  • 4 ounces Wisconsin mild cheddar cheese (1 cup, shredded)
  • 8 ounces Wisconsin Colby-Jack cheese (2 cups, shredded)

Instruction

  • Bring an 8 quart covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
  • Meanwhile warm a large 12” skillet over medium-high heat. Using clean kitchen shears cut bacon into bite size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
  • While the bacon is cooking, shred cheeses and dice jalapenos.
  • Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 tablespoons of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
  • Pour reserved bacon drippings back into the skillet over medium heat and add butter. Once melted add jalapenos and sauté until softened, 3-5 minutes. Add flour to skillet and whisk to combine. Add salt and cayenne pepper. Whisk to combine. Add cream cheese and stir until softened. Allow to come to a bubble for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan. Add milk. Whisk to combine. Bring back to a bubble and add cheeses. Stir until cheese is melted and smooth.
  • Reserve 2 tablespoons bacon.
  • Add pasta to sauce and stir to combine. Add remaining bacon. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
  • Sprinkle with reserved bacon.
  • Serve and enjoy!