Bacon and Pepper Jack Mac & Cheese
Featured Pinch Tips Video
- 12 oz
- dried pasta (i use medium shells or cavatappi)
- 10 slice
- 1 Tbsp
- 1 medium
- onion, small dice
- 1 small
- jalapeno, seeded and minced
- 2 clove
- garlic, pressed or minced
- 3 Tbsp
- 3/4 c
- chicken broth
- 1/2 c
- half and half or heavy cream (i use a mix)
- 1/4 c
- softened cream cheese
- 8 oz
- brick pepper jack, grated
- salt and pepper
1Cook the bacon in a large skillet until crispy. Set aside on a paper lined plate to cool, then chop.
2While bacon is cooking, bring a large pot of water to a boil, salt generously. Add the pasta and cook until al dente. Drain. Rinse so it doesn't stick together and set aside.
3Add the butter to the bacon drippings. When butter melts, add in the onion and jalapeno and cook until soft.
4Add the minced garlic and cook another minute or so, being careful not to burn the garlic.
5Add the flour to the skillet. Stir and cook just for a minute and add in the chicken broth and half/half or cream. Bring up to a simmer, stirring until sauce thickens.
6Once sauce thickens add in the cream cheese and pepper jack and stir until melted.
7Add in the cooked pasta and stir to coat all the pasta. Add in the chopped bacon and stir. Adjust seasonings with the salt and pepper and serve.