Jalapeno Popper Mac and Cheese

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Jalapeno Popper Mac and Cheese

  • 1 12 oz package Della Terra Campanelle

    1 lb Bar-S Thick-Cut Bacon, cooked crisp and crumbled

    8 Tbs Hiland Butter

    1/2 cup Shawnee Mills All Purpose Flour

    1 cup Hiland Milk

    1 cup Hiland Half-and-Half

    1 (8 oz) pkg cream cheese , cut into 1-inch cubes

    2 cups Lovera's Caciocavera cheese, shredded

    2 cups shredded cheddar cheese

    1 tsp Kosher salt and fresh cracked black pepper

    1/4 cup Ace in the Bowl Salsa

    2 jalapenos, sliced

    1/2 cup panko bread crumbs

  • Step 1Cook pasta according to package directions. As pasta is cooking, cook bacon until crisp, and then crumble.

    Step 2Melt butter over medium heat in a large saucepan. Add flour, stirring for about 2 minutes or until light brown. Gradually add milk and a half and a half, stirring constantly. Bring to a boil until thickened and smooth.

    Step 3Remove from heat, and add cream cheese, Gruyere, cheddar and salt, and pepper. Stir until cheese is completely melted.

    Step 4In a large bowl, combine pasta with cheese sauce. Fold in crumbled bacon and salsa. Pour into a buttered 9-by-13-inch baking dish. Top with sliced jalapenos, and sprinkle with breadcrumbs.

    Step 5Bake in a preheated 400-degree oven for 30 to 40 minutes, or until top is bubbly and golden brown.

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