Jalapeño Bacon Mac Recipe

Bring a large pot of salted water to a rolling boil. Add 12 oz cavatappi and cook according to package directions until al dente (usually about 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While pasta cooks, preheat oven broiler to low (or prepare a skillet) for toasting breadcrumbs.

Cut 8 slices of thick-cut bacon into 1/2" pieces. In a large skillet over medium heat, cook bacon until crisp, about 8–10 minutes, stirring occasionally so pieces brown evenly. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving rendered fat in the skillet (leave about 2 tbsp fat; discard excess or save for another use).

Add the thinly sliced medium onion to the hot skillet with the bacon fat. Reduce heat to medium-low and cook, stirring occasionally, until the onion is deep golden and caramelized, about 12–15 minutes. If onions begin to stick, add 1–2 tsp water to deglaze.

When onions are nearly done, add the 2 thinly sliced jalapeños and 2 minced garlic cloves. Cook 1–2 minutes until aromatic but not burned. Remove the pan from heat and set aside with the onions/jalapeños; reserve a bit of the onion/jalapeño mixture for topping if you like more texture.

In a small skillet over medium heat, melt 1 tbsp butter. Add 3 tbsp panko breadcrumbs and toast, stirring frequently, until golden and crisp, about 2–3 minutes. Transfer breadcrumbs to a small bowl and set aside.

Wipe out the large skillet used for bacon if there's excess char, then return it to medium heat. Add 3 tbsp unsalted butter and melt until foaming.

Whisk in 3 tbsp all-purpose flour to form a roux. Cook, whisking constantly, for 1–2 minutes (do not brown) to remove raw flour taste.

Gradually whisk in 2 cups whole milk and 1 cup half-and-half, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Reduce heat to low and add 1.5 cups shredded sharp cheddar, 1 cup shredded smoked gouda, and 2 oz softened cream cheese in small handfuls, stirring until fully melted and smooth.

Stir in 1 tsp smoked paprika, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water a few tablespoons at a time until desired consistency is reached.

Return the drained cavatappi to the pot or place in the skillet with the cheese sauce. Add the caramelized onion/jalapeño mixture (reserve a little if desired) and most of the crisp bacon pieces, stirring gently to combine so the pasta is evenly coated. If needed, add a splash of reserved pasta water to loosen the sauce.

Transfer the mac and cheese to an ovenproof dish (optional) or keep in the skillet. Scatter the toasted panko breadcrumbs over the top and the reserved bacon/onion pieces.

If using an ovenproof dish, place under the broiler on low for 1–2 minutes until breadcrumbs are golden and the edges bubble (watch closely to prevent burning). If not broiling, the dish can be served as-is with crunchy breadcrumbs on top.

In a small bowl, combine 3 tbsp BBQ sauce with 1 tsp apple cider vinegar and 1 tsp hot water (to thin slightly). Drizzle the BBQ mixture over the finished mac in a zigzag pattern. Garnish with chopped parsley if using.

Serve immediately, scooping portions so each gets a bit of bacon, jalapeño/onion, breadcrumbs and a touch of BBQ drizzle. Leftovers can be refrigerated for up to 3 days and reheated gently on the stove with a splash of milk.