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WHAT YOU'LL NEED
1 box of medium shells/macaroni
1 block of pepper jack cheese
1/2 block cream cheese
2 tbsp butter
2 tbsp flour
3/4 cup milk
1 cup crispy fried jalapeños
3 jalapeños
3 strips of bacon
1 tsp mustard
1 tsp onion powder
1 tsp garlic powder
1 pinch of of nutmeg
Salt and pepper to taste
HOW YOU'LL MAKE IT
Start by boiling your pasta for about 8 minutes and preheat your oven to 375F. Shred your cheese by hand, chop up your bacon and pop 2 of your jalapeños under the broiler for a few minutes. Remove your jalapeños and let sit while you make your cheese sauce.
To make a roux, melt your butter over medium/low and add in your flour and stir until combined and raw flour taste is cooked out. You’ll have to trust the process on this part, slowly stir in your milk and whisk continuously until all your milk is fully combined and your roux is silky and add in your seasonings. Turn off the heat and add in some of your shredded cheese and continue that until all your cheese is added and melted. Chop up your broiled jalapeños, removing seeds first if you prefer it to be less spicy. Cube your block of cream cheese. Add pasta to your cheese sauce and stir until fully combined, stir in your bacon and jalapeños. Add half of your mac and cheese to a baking dish, add in half of your cubed cream cheese but don’t mix it. Add the second half of your mac and cheese, top with the rest of your cubed cream cheese and crispy fried jalapeños. You can add jalapeño rings to the top if you’d like as well.
Bake for 25 minutes and enjoy!
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