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Creamy Macaroni and Cheese with Bacon and Jalapeños is the ultimate comfort food that brings together the rich, gooey goodness of cheese with the satisfying crunch of crispy bacon and a kick of heat from fresh jalapeños. This dish is perfect for a weeknight dinner, offering both indulgence and heartiness that will please the whole family.
Why You’ll Love This Recipe
This creamy macaroni and cheese with bacon recipe is a delightful twist on a classic favorite. The combination of flavors and textures makes it truly irresistible.
- Comforting and hearty: A perfect meal for cozy evenings.
- Easy to prepare: Quick enough for a weeknight dinner.
- Flavor-packed: The bacon and jalapeños add a delicious depth.
- Customizable: Adapt the recipe to your taste preferences.
Ingredients
- 8 ounces elbow macaroni
- 4 strips of bacon, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1-2 jalapeños, sliced (seeds removed for less heat)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
How to Make Creamy Macaroni and Cheese with Bacon
- Cook the elbow macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain.
- In the same skillet, reduce the heat to medium-low and add the butter. Once melted, whisk in the flour and cook for about 1 minute until it forms a paste.
- Gradually whisk in the milk, stirring constantly until the mixture is smooth and begins to thicken, about 3-5 minutes.
- Remove the skillet from heat and stir in the cheddar and Monterey Jack cheeses until melted and creamy.
- Add the cooked macaroni to the cheese sauce, stirring until well combined. Season with salt and pepper to taste.
- Fold in half of the crispy bacon and half of the sliced jalapeños.
- Transfer the macaroni and cheese to a serving dish. Top with the remaining bacon and jalapeños.
- Garnish with fresh parsley if desired and serve immediately.
Tips for the Best Results
- Use freshly shredded cheese rather than pre-shredded for a smoother melt.
- For extra creaminess, consider adding a splash of cream or sour cream to the cheese sauce.
- Adjust the amount of jalapeños based on your heat preference; you can also use pickled jalapeños for a tangy twist.
Easy Variations
- For a meatier option, substitute or add cooked ground beef or chicken.
- Swap out the cheeses for your favorites, like gouda, fontina, or pepper jack.
- Mix in vegetables like spinach or broccoli for added nutrition.
- Make it a one-pot dish by adding the uncooked macaroni directly to the cheese sauce with additional milk and cooking until tender.
What to Serve With It
- A fresh green salad with a light vinaigrette to balance the richness.
- Garlic bread or crusty rolls for dipping.
- Steamed vegetables, such as green beans or broccoli, for a colorful plate.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and heat in intervals, stirring occasionally, until warmed through. You may need to add a splash of milk to restore creaminess.
Recipe Card
Creamy Macaroni and Cheese with Bacon and Jalapeños
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
8 ounces elbow macaroni
4 strips of bacon, chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1-2 jalapeños, sliced (seeds removed for less heat)
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
1. Cook the elbow macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain.
3. In the same skillet, reduce the heat to medium-low and add the butter. Once melted, whisk in the flour and cook for about 1 minute until it forms a paste.
4. Gradually whisk in the milk, stirring constantly until the mixture is smooth and begins to thicken, about 3-5 minutes.
5. Remove the skillet from heat and stir in the cheddar and Monterey Jack cheeses until melted and creamy.
6. Add the cooked macaroni to the cheese sauce, stirring until well combined. Season with salt and pepper to taste.
7. Fold in half of the crispy bacon and half of the sliced jalapeños.
8. Transfer the macaroni and cheese to a serving dish. Top with the remaining bacon and jalapeños.
9. Garnish with fresh parsley if desired and serve immediately.
Notes: Adjust jalapeño quantity to taste. Add cream for extra richness if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients:
8 ounces elbow macaroni
4 strips of bacon, chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1-2 jalapeños, sliced (seeds removed for less heat)
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
1. Cook the elbow macaroni according to package instructions in a large pot of salted boiling water. Drain and set aside.
2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain.
3. In the same skillet, reduce the heat to medium-low and add the butter. Once melted, whisk in the flour and cook for about 1 minute until it forms a paste.
4. Gradually whisk in the milk, stirring constantly until the mixture is smooth and begins to thicken, about 3-5 minutes.
5. Remove the skillet from heat and stir in the cheddar and Monterey Jack cheeses until melted and creamy.
6. Add the cooked macaroni to the cheese sauce, stirring until well combined. Season with salt and pepper to taste.
7. Fold in half of the crispy bacon and half of the sliced jalapeños.
8. Transfer the macaroni and cheese to a serving dish. Top with the remaining bacon and jalapeños.
9. Garnish with fresh parsley if desired and serve immediately.
Notes: Adjust jalapeño quantity to taste. Add cream for extra richness if desired.
