I was recently craving some mac and cheese, and as I was making it I realized I had some things in the fridge to make this recipe (except for bacon-I used bacon jam which was good, and elbow macaroni). I used penne pasta but you can use any small pasta you like. The photo below is certainly not the most professional-looking but it tastes amazing which is what counts!
Ingredients:
~1 lb of macaroni or small pasta of choice (I may have used a bit less)
2 c grated sharp cheddar (buy the block and grate it yourself, makes a difference!)
1/2 c chopped pickled jalapenos
1/2 c bacon bits or freshly cooked bacon chopped (I didn't have this, I used bacon jam)
1+ tsp garlic powder
black pepper to taste
1 1/2 c whole milk (make sure it's warm or it will curdle)
3 T butter
1/3 c flour
1/2 c Italian or Panko breadcrumbs
Instructions:
1) Boil pasta until slightly undercooked, drain and set aside
2) Melt the butter then add the flour, whisk for several minutes on medium heat
3) Add in the warm milk, whisk on medium heat until it starts to thicken
4) Add black pepper to taste and garlic powder
5) Mix in cheese until melted on medium-low, add the bacon and jalapenos
6) Add the pasta back in and stir until combined
7) Place in a lightly buttered 13x9 pan, sprinkle breadcrumbs and bake at 375 F for 25 minutes or until golden brown and bubbling
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