I like to think that the food I make is somewhat elegant. It’s usually healthy, apart from the occasional sweet treat. But then something comes over me and I make this. Disgustingly delicious, rich, over the top cheesy, creamy goodness. This is some serious cheat day material. I’ve met my cheat day quota for probably the rest of the year. But it was worth it. I would do it again.
When I want comfort food I want something that I can whip up quickly and easily. This mac and cheese requires very little skill and only a handful of ingredients!
Here’s what you need:
Start by roasting the bacon and jalapeño on a sheet tray for 20 minutes. While these are roasting, you could start boiling water and cooking your pasta.
Let the chiles cool for a few minutes before handling, then remove the seeds and stems, as well as any loose skin.
Something to note: I use 2 jalapeños in this recipe. They weigh about 2 ounces each. For my tastes, it gives the pasta a little heat without overpowering it. If you are sensitive to hot foods, you could reduce the amount of jalapeño to one or even half of one. If you would like it hotter, add another one.
Mince them finely, then set them aside. Wash your hands very well and try not to touch your face for a bit. Chop the bacon as finely as you would like. I like mine minced like the jalapeño but if you prefer big bites of bacon throughout your mac, dice them as large as you like.
The sauce for this dish could not be simpler! There are 2 different common ways to prepare a sauce for mac and cheese: by making a béchamel or by simply reducing cream until it is thick. Both methods have pros and cons. A béchamel sauce is made my thickening milk with roux (flour and fat.) Then cheese and other flavorings are added. The good thing about this method is that it makes a stable sauce that can be reheated. The downside is it takes a bit longer to make, requires more ingredients and a bit more skill.
My preferred method for this recipe:
The method I use in this recipe, is simply by reducing cream. I just think it creates a more luscious, creamier sauce. The downside to this method is that you got to get it while it’s hot. If you try to reheat it later, the cream will separate.
Fortunately, this method couldn’t be easier to make! Just heat the cream on medium with the minced jalapeños and salt. Let it reduce for around 4 minutes until it is thickened, then add the cheese.
Stir in the cheese until it has melted, then add the cooked pasta and toss it with the sauce.
You could stir the chopped bacon directly into the pasta or sprinkle it on top! Now just excuse me while I wipe off this drool.
For more like this, try:
- Fancy Cheesy Stuffed Mushrooms
- Asparagus with Parmesan and Bacon Crumble
- Mushroom and Bacon Braised Chicken
Bacon and Roasted Jalapeño Mac and Cheese
Ingredients
- 8 ounces short pasta, like penne or elbow
- 2 jalapeños more or less
- 6 slices thick bacon
- 1 1/4 cups heavy cream
- 8 ounces sharp white cheddar shredded
- salt
Instructions
- Lay the slices of bacon on a sheet pan along with the whole jalapeños. Roast in a 400 degree oven for 20 minutes. Once the jalapeños have cooled, remove the seeds and stems and any of the skin that is loose. Mince them very finely and place in a bowl for later. Chop the bacon as large or finely as you would like. Place in a bowl. Fill a large pot with water and add a couple tablespoons of salt. Bring it to a boil then add the pasta. Boil as long as specified on the package and drain. While the pasta is boiling, prepare the sauce. Pour the cream into a large pan with the minced jalapeños and 1/4 tsp salt. Bring to a simmer and reduce for 3 to 4 minutes. Add the cheese and stir until melted. Taste and add more salt if needed. Toss the pasta in the sauce and top with the chopped bacon.
Delicious!
Delicious!