Jalapeño Bacon Macaroni and Cheese Ingredients 8 ounces macaroni noodles 6 ounces bacon, chopped into bite-sized pieces 1 jalapeño, chopped and deseeded ½ cup all-purpose flour 2 to 3 tablespoons Bailee’s Kitchen Low-Sodium All-Purpose Seasoning 1 pint heavy cream (2 cups) 2 to 3 cups milk 8 ounces extra sharp white cheddar cheese, freshly grated 8 ounces mozzarella cheese, freshly grated Instructions Preheat your oven to 375°F. Cook the macaroni noodles in salted water according to the package directions until al dente. Drain and set aside. In a large pan or pot over medium heat, add the chopped bacon and cook until it is about halfway done. Add the chopped jalapeño and continue cooking for 1 to 2 minutes. Reduce the heat to low, then whisk in the flour and Bailee’s Kitchen Low-Sodium All-Purpose Seasoning. Cook and whisk for 2 to 3 minutes to cook out the raw flour taste and bloom the seasoning. Slowly pour in the heavy cream while whisking, then add 2 cups of milk. Let the mixture come to a low simmer. If the sauce is too thick, add the remaining milk ½ cup at a time until it is smooth, creamy, and slightly loosened since the cheese will thicken it more. Taste and adjust seasoning if needed. Stir in the cooked macaroni, 4 ounces of the white cheddar, and 4 ounces of the mozzarella. Mix until the cheese is melted and everything is well combined. Transfer the macaroni and cheese to a 9×13 baking dish. Top with the remaining 4 ounces of white cheddar and 4 ounces of mozzarella. Bake for 15 to 20 minutes, until hot and bubbly. Turn the oven to broil and broil for 2 to 3 minutes, watching carefully, until the top is golden and crusty. Let it rest briefly, then dig in.
1 Comment
Jalapeño Bacon Macaroni and Cheese
Ingredients
8 ounces macaroni noodles
6 ounces bacon, chopped into bite-sized pieces
1 jalapeño, chopped and deseeded
½ cup all-purpose flour
2 to 3 tablespoons Bailee’s Kitchen Low-Sodium All-Purpose Seasoning
1 pint heavy cream (2 cups)
2 to 3 cups milk
8 ounces extra sharp white cheddar cheese, freshly grated
8 ounces mozzarella cheese, freshly grated
Instructions
Preheat your oven to 375°F.
Cook the macaroni noodles in salted water according to the package directions until al dente. Drain and set aside.
In a large pan or pot over medium heat, add the chopped bacon and cook until it is about halfway done.
Add the chopped jalapeño and continue cooking for 1 to 2 minutes.
Reduce the heat to low, then whisk in the flour and Bailee’s Kitchen Low-Sodium All-Purpose Seasoning. Cook and whisk for 2 to 3 minutes to cook out the raw flour taste and bloom the seasoning.
Slowly pour in the heavy cream while whisking, then add 2 cups of milk. Let the mixture come to a low simmer.
If the sauce is too thick, add the remaining milk ½ cup at a time until it is smooth, creamy, and slightly loosened since the cheese will thicken it more.
Taste and adjust seasoning if needed.
Stir in the cooked macaroni, 4 ounces of the white cheddar, and 4 ounces of the mozzarella. Mix until the cheese is melted and everything is well combined.
Transfer the macaroni and cheese to a 9×13 baking dish. Top with the remaining 4 ounces of white cheddar and 4 ounces of mozzarella.
Bake for 15 to 20 minutes, until hot and bubbly.
Turn the oven to broil and broil for 2 to 3 minutes, watching carefully, until the top is golden and crusty.
Let it rest briefly, then dig in.