Spicy Mac and Cheese
Creamy, cheesy and loaded with crispy bacon, it's comfort food with a kick that you can crank up to your liking. Top with crunchy jalapeño-flavored chips for an irresistible finish.
Equipment
- Oven
- Oven Safe Skillet
- Medium Pot
Ingredients
- 1½ Cups Elbow Macaroni
- 6 strips Bacon cooked and crumbled
- 3 tablespoon Butter
- 3 tablespoon Flour all-purpose
- 1½ Cups Heavy Whipping Cream
- ½ Cup Milk whole or 2%
- 1 teaspoon Cajun Seasoning use a spicy one for more heat
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 Cups Pepper Jack Cheese freshly shredded
- 1 Chili in Adobo Sauce or jalapeno or poblano
- 5 oz Jackson's Jalapeno Sweet Potato Kettle Chips crushed
Instructions
- Preheat broiler. Cook pasta noodles to al dente and drain. Cook bacon until crispy and then chop once cooled. Dice jalapeño (or chili in adobo sauce) and shred cheese. Set everything aside.
- Make Roux: Melt butter in a an oven proof 10 inch skillet on medium heat. Stir in flour until mixed well. Cook and stir continuously until a light golden brown (about 2-3 minutes). You'll begin to see bubbles form.
- Slowly whisk in heavy cream and milk. Whisk until there's no lumps and then stir in cajun seasoning, salt and pepper. Continuously stir and bring to boil. Then, reduce heat and cook for 5 minutes to thicken.
- Stir in shredded cheese until melted and creamy. Add in pasta, bacon and jalapeño (or chili) and cook until heated throughout.
- Crush chips and top evenly over the mac and cheese.
- Broil uncovered for 30-60 seconds. Check at 30 seconds to make sure chips aren't burning. Different chips brown at different levels, so keep an eye on this step.
Nutrition
Calories: 768kcalCarbohydrates: 45gProtein: 21gFat: 57gSaturated Fat: 29gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 133mgSodium: 664mgPotassium: 543mgFiber: 2gSugar: 4gVitamin A: 1570IUVitamin C: 8mgCalcium: 362mgIron: 1mg
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