Bacon Cheese Fries Recipe

Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until just al dente (about 7–8 minutes). Drain well and set aside.

In the same pot over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs flour and cook 1–2 minutes until it turns lightly golden and loses the raw flour smell.

Slowly whisk in 2 cups whole milk, smoothing any lumps. Cook, whisking constantly, until the sauce thickens slightly (2–4 minutes).

Lower heat to low. Stir in 2 cups shredded sharp cheddar and 1 cup white American cheese until melted and silky. Add 1 tsp yellow mustard, 1 tsp Worcestershire, 1 tsp salt and 1 tsp black pepper; taste and adjust seasoning.

Fold the drained macaroni into the cheese sauce until fully coated. Keep warm on very low heat while you prepare other components (or transfer to a warm oven set to 200°F/95°C).

Pat the filet tips dry with paper towels. In a bowl, toss with 1 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until evenly coated.

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot. Add the seasoned filet tips in a single layer (work in batches if necessary) and sear undisturbed 1–2 minutes per side for medium-rare to medium (internal ~130–140°F).

Remove from pan and let rest 3–4 minutes; keep warm. If pan juices accumulate, spoon a little over the steaks before plating for extra flavor.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a rack on top. Lay 6 slices thick-cut bacon on the rack and bake 12–18 minutes, turning once halfway, until crisped to your liking.

Transfer cooked bacon to paper towels to drain and cool slightly, then chop into 1/2" pieces.

Thinly slice jalapeños and green onions. Reserve separately.

Optional: Chop parsley for a fresh finish.

In a small saucepan over medium heat melt 2 tbs unsalted butter. Whisk in 2 tbs flour and cook 1 minute.

Gradually whisk in 1 cup whole milk and bring to a gentle simmer until slightly thickened, about 2–3 minutes.

Reduce heat to low and stir in 1 cup chopped white American cheese until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm and stir occasionally.

Portion the GameTime Mac N' Cheese onto a large platter or individual plates (serving suggestion: divide into 4 portions).

Evenly scatter the chopped bacon over the mac and cheese.

Top with the seared steak filet tips, distributing them across the portions.

Drizzle the warm extra cheese sauce over the top to create generous, saucy coverage.

Sprinkle sliced jalapeños and sliced green onions across the dish for heat and brightness.

Finish with a light sprinkling of chopped parsley if using. Serve immediately while everything is warm.