Jalapeno-Bacon Mac & Cheese

• 1 package (16 ounces) elbow macaroni
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cans (12 ounces each) evaporated milk
• 3 tablespoons yellow mustard
• 3 to 4 tablespoons chopped pickled jalapenos
• 4 cups shredded cheddar cheese, divided
• 1/2 pound thick-sliced bacon strips (about 7 strips), cooked and crumbled

1. Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions.
2. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk and mustard. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in jalapenos and 3 cups cheese until cheese is melted.
3. Reserve 1/4 cup crumbled bacon; stir remaining bacon into sauce.
4. Drain macaroni and return to pot; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheese and reserved bacon. Bake, uncovered, 8-10 minutes or until cheese is melted.

elbow macaroni, butter, allpurpose, milk, yellow mustard, pickled jalapenos, cheddar cheese, bacon

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