Bacon-jalapeño Mac & Cheese Recipe

Bring 2 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 1½ cups elbow macaroni and cook until just al dente according to package directions (usually 7–8 minutes). Reserve ½ cup of pasta cooking water, then drain pasta and set aside.

Cook bacon

While pasta cooks, cut 6 slices of thick-cut bacon into ½-inch pieces. In a large skillet over medium heat, cook bacon pieces until crisp, about 8–10 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving about 1–2 tablespoons of bacon fat in the skillet. If there is less than 1 tablespoon fat, add 1 teaspoon olive oil.

Sauté jalapeños

Add the finely diced 2 jalapeños to the skillet with the bacon fat over medium heat. Sauté 2–3 minutes until softened and slightly translucent. Remove from heat and set aside with the bacon. Reserve skillet.

In a medium saucepan or the reserved skillet (wipe out any excess burnt bits), melt 3 tablespoons unsalted butter over medium-low heat. Add 3 tablespoons all-purpose flour and whisk constantly to form a roux, cooking 1.5–2 minutes until fragrant and lightly golden (do not brown).

Gradually whisk in 2 cups whole milk and ½ cup heavy cream, a little at a time to avoid lumps. Continue whisking and bring to a gentle simmer; cook 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

Reduce heat to low. Whisk in 2 ounces softened cream cheese until fully incorporated and smooth. Stir in 1 teaspoon Dijon mustard, ½ teaspoon freshly ground black pepper, ¾ teaspoon kosher salt, ¼ teaspoon smoked paprika, and ½ teaspoon hot sauce if using.

Remove the sauce from heat and gradually stir in the shredded cheeses: 1 cup sharp cheddar, ½ cup Monterey Jack, and ½ cup Gruyère. Stir until melted and smooth. If sauce seems too thick, add up to ¼ cup reserved pasta water to reach desired consistency.

Taste and adjust seasoning with more salt, pepper or hot sauce as needed.

Preheat the oven broiler to high (or oven to 400°F / 200°C if you prefer baking). In the large pot or a mixing bowl, combine the drained macaroni with the cheese sauce, cooked bacon (reserve a tablespoon for garnish), and sautéed jalapeños. Stir gently to coat the pasta evenly. If the mixture looks dry, add 1–2 tablespoons reserved pasta water.

Transfer the mac & cheese to a 1.5–2 quart baking dish (or an ovenproof skillet).

Prepare topping

In a small bowl, combine ½ cup panko breadcrumbs, ¼ cup finely grated Parmesan, and 1 tablespoon melted butter. Stir to evenly coat the crumbs.

Sprinkle the breadcrumb mixture evenly over the mac & cheese. Scatter the reserved tablespoon of crispy bacon on top as well.

Place under the broiler 3–5 inches from the heat for 2–4 minutes, watching carefully, until the topping is golden and crisp. Alternatively, bake at 400°F for 10–12 minutes until bubbling and topping is golden.

Remove from oven and let rest 5 minutes. Sprinkle 1 tablespoon thinly sliced fresh chives over the finished dish. Serve immediately.