BACON AND PEPPER JACK MAC & CHEESE

Bacon and Pepper Jack Mac & Cheese image

Provided by Diane Rodriguez

Categories Pasta

Time 30m

Number Of Ingredients 12

12 oz dried pasta (I use medium shells or cavatappi)
10 slice bacon
1 Tbsp butter
1 medium onion, small dice
1 small jalapeno, seeded and minced
2 clove garlic, pressed or minced
3 Tbsp all-purpose flour
3/4 c chicken broth
1/2 c half and half or heavy cream (I use a mix)
1/4 c softened cream cheese
8 oz brick pepper jack, grated
salt and pepper

Steps:

1. Cook the bacon in a large skillet until crispy. Set aside on a paper lined plate to cool, then chop.
2. While bacon is cooking, bring a large pot of water to a boil, salt generously. Add the pasta and cook until al dente. Drain. Rinse so it doesn't stick together and set aside.
3. Add the butter to the bacon drippings. When the butter melts, add in the onion and jalapeno. Cook until soft.
4. Add the minced garlic and cook another minute or so, being careful not to burn the garlic.
5. Add the flour to the skillet. Stir and cook just for a minute. Add in the chicken broth and half/half or cream. Bring up to a simmer, stirring until sauce thickens.
6. Once sauce thickens, add in the cream cheese and pepper jack. Stir until melted.
7. Add in the cooked pasta and stir to coat all the pasta. Add in the chopped bacon and stir. Adjust seasonings with the salt and pepper and serve.