Loaded Mac & Cheese with Bacon and Jalapeños

Ingredients

• 12 oz elbow macaroni (or your favorite pasta)

• 6 slices bacon, cooked and crumbled

• 2 fresh jalapeños, thinly sliced (seeds removed for less heat)

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 3 cups milk (whole milk or 2%)

• 2 cups shredded sharp cheddar cheese

• 1 cup shredded Monterey Jack cheese

• ½ tsp garlic powder

• ½ tsp paprika

• Salt and black pepper, to taste

• ¼ cup grated Parmesan cheese (optional)

• ½ cup breadcrumbs (optional topping)

• 1 tbsp butter (for topping, optional)

• 1 tbsp chopped parsley, for garnish

Instructions

1. Cook the Pasta:
   Boil macaroni in salted water until al dente. Drain and set aside.

2. Make the Cheese Sauce:
   In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
   Slowly pour in milk while whisking constantly until smooth and thickened (about 3–4 minutes).
   Stir in cheddar, Monterey Jack, garlic powder, paprika, salt, and pepper until melted and creamy.

3. Combine:
   Add the cooked pasta, crumbled bacon, and sliced jalapeños to the sauce. Stir until fully coated.

4. Optional Baked Version:
   Pour mac & cheese into a greased baking dish. Mix breadcrumbs with 1 tbsp melted butter and Parmesan, then sprinkle on top.
   Bake at 375°F (190°C) for 15–20 minutes, until golden and bubbly.

5. Serve:
   Garnish with extra bacon, jalapeño slices, and parsley. Serve hot and creamy!