Loaded Mac & Cheese

bacon, cheddar & jalapeno mac ‘n cheese

• prep time: 25 minutes
• total time: 60 minutes
• makes: enough for 4 for dinner, more as a side

ingredients

• butter - 6 tbsp, divided
• white bread - 4 slices, crusts removed
• bacon - about 10 strips, cut into pieces
• jalapenos - 2, seeded and diced
• flour - 4 tbsp
• milk - 4 cups
• salt and pepper - use very generously
• irish white cheddar - 2 cups, shredded
• sharp cheddar - 2 1/2 cups, shredded and divided
• pasta - 1 lb (500 g), short or tubular cooked about 2 mins less than package directions

how to

• Pre heat your oven to 350 F (175 C) and grease a medium baking dish. (I used a large pie pan)

• Melt 2 tbsp of the butter and in a small bowl toss it with the bread pieces then set aside.

• Cook the bacon in a heavy bottomed pot.   When cooked, remove it to a paper towel lined plate to drain.

• Remove most of the bacon grease from the pot, but leave any bits that are stuck to the bottom.

• Add the 4 tbsp butter and jalapeno and cook over medium heat for about 2 minutes, scraping up the bacon bits.

• Whisk in the flour, and cook - whisking constantly - for about 3 minutes.

• Slowly whisk in the milk and cook, stirring constantly, until thickened and just about to simmer - about 5 minutes, then remove from heat.

• Generously add salt and pepper and stir in the white cheddar and two cups of the sharp cheddar - stir until melted, then fold in the bacon and the pasta.

• Pour the pasta into the prepared dish, toss the bread pieces with the remaining 1/2 cup of sharp cheddar and spread over the top.

• Bake for about 25 - 30 minutes, until bubbly and the breadcrumbs are golden brown.