JALAPEÑO POPPER MAC AND CHEESE, IF YOU LIKED IT SAY HELLO

• Preheat oven to 350F. Lightly grease a 9 x 13 baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
• Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• Melt butter in a deep saucepan, dutch oven, or stock pot. Add diced jalapeños and cook for 2 minutes, stirring frequently.
• Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes.
• Whisk in cream cheese and TABASCO® sauce.
• Add two cups of shredded cheese and whisk until smooth. Add another one and a half cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
• Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese, two-thirds of the bacon and then the remaining mac and cheese.
• In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes.
• Top with remaining bacon and slices of jalapeños if desired. Serve immediately.

Nutrition