Bacon Jalapeno Mac and Cheese

• 1 pound Dry Pasta (I Love Elbow Macaroni For This Recipe)
• 2 Tablespoons Butter
• 1 Tablespoon All-purpose Flour
• 1 cup Milk
• 8 ounces, weight Smoked Gouda, Grated
• 8 ounces, weight Muenster, Grated
• 16 ounces, weight Thick Cut Bacon, Cooked And Chopped/crumbled
• 1 Jalapeno, Stem And Seeds Removed, Diced

1. Bring a large pot of salted water to a boil.
2. Cook pasta noodles according to package instructions.
3. As the pasta cooks, melt the butter in a large saucepan over medium heat.
4. Add the flour, and whisk until it thickens and a roux has formed.
5. Add milk, and continue to whisk until you have a thickened Bechamel sauce thats thick enough to coat the back of a spoon.
6. Add the grated cheese to the pan and stir constantly, until the cheese is melted and a nice, thick cheese sauce is formed.
7. Once the pasta is ready, drain the pasta, rinse it and then add it into a large baking dish or serving bowl.
8. Pour the cheese sauce into the pasta.
9. Add the bacon and jalapenos, and stir until everything is evenly distributed.
10. Dig in!
11. Eat until you hate yourself.

pasta, butter, allpurpose, milk, gouda, weight muenster, bacon

Taken from tastykitchen.com/recipes/main-courses/bacon-jalapeno-mac-and-cheese/ (may not work)