Bacon Mac and Cheese

This bacon mac and cheese features a blend of jalapeños, scallions and four different cheeses. It’s creamy, comforting and hearty, making it an absolute winner on any spread.

Calories

229

Carbohydrates

24g

Protein

28g

Potassium

540mg

Fiber

2g

Sugar

11g

Ingredients

6 cups uncooked elbow macaroni
1 pound bacon strips, chopped
1 jalapeno pepper, seeded and minced
3 cups 2% milk
2 cups shredded pepper Jack cheese
1 package (8 ounces) Velveeta, cubed
1 cup shredded Colby-Monterey Jack cheese
1 cup shredded cheddar cheese
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
Dash hot pepper sauce
3 green onions, chopped

Direction

Cook macaroni according to package directions.
Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce.
Drain macaroni; add to pan with the onions and cooked bacon. Mix well.
Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.