4 Cheese Bacon Macaroni and Cheese

• 3 cups pasta, elbow macaroni
• 1/2 pound bacon chopped
• 1 each jalapeno pepper seeded and minced
• 1 1/2 cups milk, 2%
• 4 ounces pepper jack cheese shredded, 2 cups
• 1 ounce parmesan, parmigiano-reggiano cheese, grated
• 2 ounces colby cheese shredded, 1/2 cup
• 2 ounces cheddar cheese shredded, 1/2 cup
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 dash red hot pepper sauce we like Frank's
• 3 each scallions, spring or green onions 1/2 cup

1. Cook macaroni according to package directions; drain and set aside.
2. Meanwhile, in a large pot, cook the bacon over medium heat until crisp.
3. Using a slotted spoon, remove to paper towels; drain off fat leaving about 1 tablespoon drippings in the pot.
4. Saute jalapeno.
5. Add milk and cheeses to pot; cook and stir until blended.
6. Stir in the onion powder, chili powder, black pepper and red pepper sauce.
7. Add the cooked bacon and reserved pasta to pan; mix well.
8. Transfer to a greased casserole dish.
9. Cover and bake at 350F (180C) F for 20 minutes.
10. Uncover; bake 10 to 15 minutes longer or until heated through and crispy on top and bubbling.
11. Each serving should be about 1 cup.

pasta, bacon, jalapeno pepper, milk, pepper, parmesan, colby cheese, cheddar cheese, onion powder, chili powder, black pepper, red hot pepper sauce, scallions

Taken from recipeland.com/recipe/v/4-cheese-bacon-macaroni-cheese-54125 (may not work)