Spicy Bacon Cheddar Pasta Bake (Print Version)
# Ingredients:
→ For the Base
01 -
450 grams macaroni, cooked and drained
02 -
1 tablespoon olive oil
03 -
1 large onion, halved and thinly sliced
04 -
4-6 jalapenos, sliced 1/4 inch thick
→ For the Cheese Sauce
05 -
1/4 cup butter
06 -
2 tablespoons all-purpose flour
07 -
4 cups milk
08 -
6 cups old cheddar cheese, shredded
09 -
1 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon onion powder
13 -
1/4 teaspoon ground nutmeg
→ For the Mix-ins and Topping
14 -
2 cups cooked bacon, crumbled
15 -
1 1/2 cups tomatoes, diced
16 -
1/4 cup green onions, chopped
# Instructions:
01 -
Heat olive oil in a skillet over medium heat. Cook onions and sliced jalapenos together until onions have softened and slightly caramelized. Set aside to cool.
02 -
In a large saucepan, melt butter over medium heat. Add flour and whisk until absorbed and the mixture turns amber in color. Pour in milk half a cup at a time, whisking well between each addition.
03 -
Add salt, black pepper, garlic powder, onion powder, and nutmeg to the sauce. Stir well to combine. Lower heat to simmer and add 4 cups of cheese. Stir until cheese is completely melted, then remove from heat.
04 -
Add cooked macaroni, tomatoes, bacon, green onions, and half of the cooled onion and jalapeno mixture to the cheese sauce. Stir everything together thoroughly.
05 -
Transfer mac and cheese to a greased casserole dish or baking pan. Top with remaining cheese and the rest of the onion-jalapeno mixture. Bake at 350°F for 45 minutes until bubbling and golden. Serve immediately.
# Notes:
01 -
For a milder version, remove the seeds and membranes from the jalapenos before slicing.
02 -
This dish can be assembled ahead of time and refrigerated until ready to bake.
03 -
Leftovers reheat well in the microwave or oven.