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