Categories: Pasta

Ingredients

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

Directions

1. Preheat oven to 350 degrees. In a 6-quart 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. Reserve 1/4 cup crumbled bacon; stir remaining bacon into sauce.

3. Drain macaroni and return to pot; stir in cheese sauce. Transfer to a greased 13 × 9-inch baking dish; sprinkle with the remaining cheese and reserved bacon. Bake, uncovered, 8-10 minutes or until cheese is melted.

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