Jalapeño Bacon Mac and Cheese

Jalapeño Bacon Mac and Cheese
Staff Writer
Courtesy Electus/HUNGRY

For those of you who are constantly looking to spruce up your mac and cheese, this recipe calls for two no-fail ingredients: jalapeño and bacon. That’s not only our favorite part, though, because we’re pretty sure this is the first version we’ve seen with Boursin cheese in the noodle casserole.

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6
Servings
700
Calories Per Serving
Deliver Ingredients

Notes

For more recipes from the Casserole Queens, visit their YouTube channel HUNGRY

Ingredients

  • 16 Ounces macaroni
  • 8 Tablespoons unsalted butter
  • 6 Tablespoons flour
  • 3 Cups whole milk
  • 1 package Boursin cheese
  • 16 Ounces sharp Cheddar cheese
  • 1 Pound bacon, cooked and crumbled
  • One 8-ounce can pickled jalapeños, chopped and undrained
  • 1 Teaspoon salt
  • 1/2 Teaspoon freshly ground black pepper
  • 4 Tablespoons melted butter
  • 1 1/2 Cup breadcrumbs
  • 2 Tablespoons fresh cilantro, chopped

Directions

Preheat oven to 350 degrees. 

Grease a 9-by-13-inch baking dish. Cook the pasta in salty boiling water following package directions. Drain and rinse; set aside.

In a medium saucepan over medium-low heat, melt the unsalted butter. Add the flour and cook, stirring, until smooth and bubbly. Add the milk and Boursin cheese. Cook, stirring, until hot and thickened. Add the Cheddar cheese, bacon, and peppers. Cook, stirring, until cheese has melted. Add the salt and pepper. Combine the sauce with the pasta and stir to blend. Spoon mixture into the baking dish. 

Toss the melted butter, breadcrumbs, and cilantro together and sprinkle over the casserole. Bake for about 25 minutes, or until bubbly and lightly browned.
 

Nutritional Facts

Total Fat
36g
51%
Sugar
17g
19%
Saturated Fat
19g
79%
Cholesterol
93mg
31%
Carbohydrate, by difference
63g
48%
Protein
31g
67%
Vitamin A, RAE
262µg
37%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
23µg
26%
Calcium, Ca
821mg
82%
Choline, total
26mg
6%
Fiber, total dietary
3g
12%
Folate, total
61µg
15%
Iron, Fe
2mg
11%
Magnesium, Mg
54mg
17%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
481mg
69%
Riboflavin
1mg
91%
Selenium, Se
26µg
47%
Sodium, Na
996mg
66%
Vitamin D (D2 + D3)
2µg
13%
Water
188g
7%
Zinc, Zn
4mg
50%

Jalapeño Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Jalapeño Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.