Add some comfort to your table with some bacon jalapeno mac and cheese. This twist on the classic is full of yum!
Remember how I said a while back that a bechamel sauce has plenty of uses? I’ve used it as a base in creamy cauliflower au gratin, a base for chowder, and as a base for chicken pot pie. And today we’ll use it for another great thing: your humble mac and cheese. It’s amazing like that!
So today we’ll be making some comforting bacon jalapeno mac and cheese.
BACON JALAPENO MAC AND CHEESE TIPS AND TRICKS
For those that don’t know what a béchamel sauce is, don’t let the fancy name chase you away. It’s just a white cream sauce made from mixing equal parts of butter and flour together and adding some milk. That’s it! It really is that easy. The starch acts as a thickener for the milk to create a creamy, white sauce. Cook the butter and flour mixture (also known as a roux) for a bit to get rid of the floury taste and pour in the milk. Simmer for a while till it’s nice and thick and creamy.
Then you add in freshly shredded cheese with some macaroni elbows and voila: mac and cheese. The choice of what kind of cheese you want to use is up to you: sharp cheddar, Pecorino Romano, Parmesan, Fontina, Gruyere, Monteray, white cheddar, Colby Jack, etc. I’ll be using staples from my kitchen aka cheddar and Parmesan. No need to go visit the deli section for expensive cheese.
So this was supposed to be a recipe for classic mac and cheese but I ended up dressing it up some. It didn’t have enough bite for me so I added in a teaspoon of mustard. Then I tossed in about a cup of bacon bits and some diced jalapenos. Since it was a last-minute alteration, I only had pickled jalapenos but feel free to use fresh ones if you like. But yes, bacon and jalapenos. Wow, did it taste so much more better.
If you’re one for classics, stop just before the bacon and jalapenos. Otherwise, go my route or get creative! Some suggestions are broccoli mac and cheese, smoky mac and cheese, buffalo chicken mac and cheese, lobster mac and cheese…the possibilities are endless.
If you end up with leftovers, a great way to heat it up is to add a tablespoon or two of milk to each bowl to get the creaminess going again. Microwave or heat it up over the stovetop. Good as new.
MORE MAC AND CHEESE RECIPES TO TRY
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Bacon Jalapeno Mac and Cheese
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 6 1x
Description
Add some comfort to your table with some bacon jalapeno mac and cheese. This twist on the classic is full of yum!
Ingredients
Bechamel:
- 8 tablespoons butter
- 1/2 cup flour
- 4 cups whole milk
- Salt and pepper to taste
Mac and cheese:
- 3 cups sharp cheddar cheese, freshly grated
- 1 cup Parmesan cheese, freshly grated
- 1 teaspoon mustard
- 1 lb. elbow macaroni, cooked al dente
- 1 cup bacon bits
- 1 fresh jalapeno/2 tablespoons pickled jalapenos, diced
Instructions
Bechamel:
- Melt butter over medium heat.
- Add in flour and stir to mix. Cook for about 2-3 minutes.
- Pour in milk and whisk until smooth and blended.
- Simmer until sauce has thickened and coats the back of a spoon, about 7-10 minutes.
- Season with salt and pepper to taste.
Mac and cheese:
- Stir in both cheeses in portions until melted. Add in mustard.
- Add macaroni and stir to combine until fully coated and creamy.
- Add in bacon bits and diced jalapenos, mix thoroughly.
- Dish and serve hot.
♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from Amazon.com. You can learn more about it here.
10 Comments
JellyBean
September 5, 2015 at 3:53 PMLooks great, can’t wait to try it. Have you ever done a variation of this with an egg? Thanks for sharing.
The Cooking Jar
September 6, 2015 at 5:30 PMGood luck making it 🙂 I haven’t tried it with egg before though. Hope this turns out great for you!
Dorothy Dunton
February 24, 2015 at 3:26 PMMy mouth is watering looking at these pictures! I love all things mac and cheese. I live in the South where everything is better with bacon!! I also love your blog!!
The Cooking Jar
February 24, 2015 at 5:38 PMThank you, Dorothy! It’s been so cold lately and everyone wants comfort food this time of year. What’s more comforting than a big bowl of mac and cheese, right? I loved how the bacon bits gave it a little saltiness and crunch!
Dorothy Dunton
February 24, 2015 at 8:48 PMI live in Tennessee and we have had SNOW on the ground for nine days, which is totally wrong! My comfort foods are big bowls of goodness, be it chili, mac and cheese, goulash or soup! I really enjoy you dialog and personal comments. Your blog is one of my favorites, along with Recipetineats!
The Cooking Jar
February 26, 2015 at 1:18 PMI suppose I can’t complain too much until there is snow here in FL 😉 And I try to be real with everyone and honest! Thanks for all the comments, Dorothy 🙂
Marisela | NomNom Kingdom
January 29, 2015 at 1:27 PMThis looks so yummy! I have never tackled making homemade mac but this looks easy and delicious! 🙂
The Cooking Jar
February 1, 2015 at 11:43 PMIt’s pretty easy once you know the basics of bechamel! It feels like there should be more to it, but nope…make a white sauce and melt some freshly grated cheese and that’s it!
nicole (thespicetrain.com)
January 27, 2015 at 4:58 PMOh my goodness that looks goooooood!
★★★★★
The Cooking Jar
January 28, 2015 at 2:39 PMIt was gooood! 🙂 I don’t usually chow down hard on mac and cheese but I loved the flavor in this variation!