Categories: Pasta

Ingredients

• Pepper Bacon Macaroni
• 1 pound macaroni
• 8 slices pepper bacon
• 1/2 cup diced white onions
• 1/2 cup diced green pepper
• 1/2 cup diced red pepper
• 3 small jalapeño peppers, seeded and diced
• Cheese Sauce
• 2 cups heavy cream
• 1 pound (4 cups) shredded cheddar cheese
• 1/4 pound (1 cup) shredded Monterey Jack cheese
• 1/4 pound sliced American cheese
• 2 ounces (1/2 cup) shredded Gruyere cheese
• Topping
• 1/2 cup panko bread crumbs
• 2 slices pepper bacon, cooked and chopped
• 3 green onions, sliced
• Coarse salt, freshly ground black pepper, to taste

Directions

1. Pepper Bacon Macaroni
2. Cook pasta according to package directions. Drain and set aside.
3. Cook pepper bacon until crisp. Chop and set aside. Reserve 2 tablespoons of grease.
4. Heat grease in a medium-skillet over medium heat for 3 minutes.
5. Add onion, green pepper, red pepper and jalapeño. Sauté for 3-5 minutes, until vegetables are warm, but still crisp. Set aside.
6. Cheese sauce
7. Heat cream in large saucepan over medium heat. When it begins to simmer, slowly stir in all of cheese, mixing well to melt cheese.
8. Assembly
9. Preheat oven to 350°F.
10. Combine cooked pasta, vegetables and cheese sauce in a large bowl.
11. Pour into a 9- x 13-inch baking dish and top with breadcrumbs. Bake 15 minutes, or until breadcrumbs are golden brown.
12. Remove from oven and sprinkle with green onions and bacon. Season with salt and pepper. Serve hot.

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