Bacon Jalapeno Popper Mac-n-Cheese

 

I feel like I have finally perfected my homemade macaroni and cheese recipe.  And now that it is perfected I just keep making different variations of it.

 

What is great about this recipe is you can eat it straight out of the pot on the stove {my favorite} or it can make a great traveling dish by pouring it into a baking dish and giving it a bit more "crunchy" texture and throwing it in the oven for a few minutes.  I've done it both ways and both ways are delicious.

 

Please don't be intimidated by making your own macaroni and cheese.  It's easy!  And it takes maybe just a few more minutes than it's neon orange counterparts.

 

My family does love this boxed version if we are in a pinch.

 

 

Last night the kids and I went over to a friend's house and we brought this dish to go along with our dinner.  The kids played outside {and seemingly got bit by a thousand mosquitos} and us moms stayed inside {had a beer, or two} and chatted about life.

 

Now, even though there are 4 jalapenos in this dish, all of the kids still ate it.  That goes to show it isn't that hot, just a slight smoky, mild heat taste.

 

The husband who got home for work really late ate the leftovers and then this morning said, "that macaroni was really good....what was in it?"  He knew it was different but couldn't pinpoint it.

 

Okay, so make this dish pronto.

Then take this base recipe and make your own versions!  I love putting sautéed mushrooms, bacon and swiss cheese.  I'm also thinking some spicy sausage and bleu cheese crumbles would be good.  Call me daring!


Bacon Jalapeno Popper Mac-n-Cheese

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2 1/2 c. milk
1 c. water
1 1/2 c. elbow macaroni
4 oz. cream cheese
1 1/2 c. shredded cheddar cheese
4 jalapenos, finely diced
5 strips of bacon, diced
1 T. mustard
1 T. flour
1 T. salt

1.  In a good sized sauce pan, bring 2 cups of milk, water, salt and macaroni to a boil.
2.  Continue stirring.  The noodles will cook in the milk/water mixture.
3.  In a small bowl combine the remaining milk, mustard and flour.  Whisk and set aside.
4.  While macaroni is cooking, saute the bacon and jalapenos until crispy.
5.  Once the macaroni is cooked and most of the liquid in the saucepan is absorbed, stir in the remaining milk/mustard/flour mixture.  Stir for 30 seconds {will help to thicken}.
6.  Add in cheeses and stir until melted.
7.  Fold in the sautéed bacon and jalapenos.
8.  Serve immediately.
9.  If traveling or cooking ahead of time, pour macaroni into a baking dish.  When ready to eat throw into a warmed oven {350 degrees} and bake just until warmed through {about 20 minutes}.