Pepperjack Bacon Mac & Cheese
- 1 pound Elbow Macaroni
- 1 Tablespoon Salt
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- 3/4 teaspoons Powdered Mustard
- 18 teaspoons Cayenne Pepper
- 1/4 teaspoons Garlic Powder
- 2- 1/2 cups Milk
- 8 ounces, weight Pepperjack Cheese Grated
- 1/2 teaspoons Salt
- 8 strips Cooked Bacon, Crumbled Or Chopped
- 1 cup Panko Bread Crumbs
- Preheat broiler.
- Cook elbow macaroni in 4 quarts water with 1 Tablespoon salt until tender (just past al dente stage).
- Drain macaroni and set aside.
- In now empty pot, melt butter over medium heat until foaming.
- Add flour, mustard, cayenne and garlic powder and whisk well to combine.
- Continue whisking about 1 minute, until fragrant.
- Gradually whisk in milk about a cup at a time, then bring mixture to a boil while whisking constantly.
- (This is important mixture must reach a boil to thicken fully).
- Once it comes to a boil, then reduce heat to medium and simmer, whisking occasionally, until consistency becomes that of heavy cream (about 5 minutes).
- Remove from heat and whisk in cheese, salt and cooked bacon.
- Add drained pasta and return whole pot to burner over medium low, stirring mixture until steaming and heated through (5-6 minutes).
- Transfer mixture to a broiler-safe, greased 9x13 pan and sprinkle panko on top.
- Place under the broiler on middle/lower rack and broil 3-5 minutes until crumbs are browned.
- Allow to cool 5 minutes before serving.
- Recipe adapted from Cooks Illustrateds Classic Macaroni & Cheese
macaroni, salt, butter, flour, powdered mustard, cayenne pepper, garlic, milk, salt, bacon, bread crumbs
Taken from tastykitchen.com/recipes/main-courses/pepperjack-bacon-mac-cheese/ (may not work)