A delicious macaroni and cheese with a kick. Perfect blend of cheese, cream, bacon and peppers. This meal comes together in about 30 minutes. I love the combination of Pepperjack cheese and bacon together. What a combination everyone will love..Enjoy!!
12 ounces Elbow Macaroni
10 slices bacon, cooked until crispy and then crumble (reserve 1 Tablespoon bacon drippings)
2 Tablespoons Butter
½ white onion, diced
½ cup red pepper, diced
1 jalapeño, seeded and diced
2 teaspoons minced garlic
3 tablespoons flour
½ cup half and half
¾ cup chicken broth
8 ounces shredded pepperjack cheese
4 ounces cream cheese
salt and pepper to taste
Cook macaroni according to box instructions, I like slightly al dente.
Place 2 Tablespoons of butter and the 1 Tablespoon bacon drippings in a large pan or nonstick skillet and saute onions, peppers, and jalapeños 3-4 minutes over medium heat or until soft, add garlic and sauté another minute or two until fragrant. Whisk in flour and stir to coat veggies. Whisk in half and half, chicken broth, pepperjack cheese, and cream cheese. Stir throughout until cheeses are smooth and melted.
Add cooked macaroni noodles and stir to coat. Stir in half of crumbled bacon. Then top the macaroni and cheese with remaining bacon.