Bacon Mac & Cheese

• 6 cups uncooked elbow macaroni
• 1 pound bacon strips, chopped
• 1 jalapeno pepper, seeded and minced
• 3 cups 2% milk
• 2 cups shredded pepper Jack cheese
• 1 package (8 ounces) process cheese (Velveeta), cubed
• 1 cup shredded Colby-Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Dash hot pepper sauce
• 3 green onions, chopped

1. Cook macaroni according to package directions.
2. Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce.
3. Drain macaroni; add to pan with the onions and cooked bacon. Mix well.
4. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350u0b0 for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.

elbow macaroni, bacon, pepper, milk, pepper, process cheese, cheese, cheddar cheese, onion powder, chili powder, salt, pepper, hot pepper, green onions

Taken from www.tasteofhome.com/recipes/bacon-mac-cheese/ (may not work)