Jalapeno Creamy Mac with Bacon
Jalapeno Cream Sauce:
3 TB butter
3 TB Flour
2 Cups whole milk
1/2 jalapeno seeded or not depending on what level of spice you like, chopped fine
2 cloves garlic, minced
1/4 red onion, minced
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon mild chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons kosher salt
freshly cracked pepper
1/4 teaspoon ground nutmeg
1/4 cup cilantro
1lb whole wheat elbow macaroni
1/2 cup shredded mozzarella cheese
1/2 cup shredded Colby-jack cheese
6 strips bacon, sliced into 1/4” pieces
1 cup panko breadcrumbs
freshly ground pepper
Melt the butter in a medium sauce pan over medium low heat. Wisk in the flour until all incorporated. Let cook over until light and golden brown.
Slowly whisk in the milk and stir constantly until milk and butter-flour mixture is combined.
Add the jalepeno, garlic and onion and let the sauce come to a bare simmer. Turn the heat down to low and stir often to let the sauce thicken.
Add cumin, paprika, chili powder, onion and garlic powder and nutmeg and season to taste with the salt and pepper.
When sauce feels thickened, remove from the heat and stir in the cilantro.
Set aside and work on the pasta:
Boil the pasta according to package directions, and drain. Meanwhile fry the bacon in a small sauce pan and set aside on a paper towel lined plate to cool.
When the pasta is finished, stir the sauce, the shredded cheeses and the bacon all together in the pot.
Butter 4 medium sized ramekins and pile the creamy mac inside. Top with panko and freshly cracked pepper, and put a few dots of butter on top of each ramekin.
Bake in a 350 oven for about 20 minutes, or until the tops are golden brown and the cheese looks melty.