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Bacon Jalapeno Popper Mac-n-Cheese

2 1/2 c. milk

1 c. water

1 1/2 c. elbow macaroni

4 oz. cream cheese

1 1/2 c. shredded cheddar cheese

4 jalapenos, finely diced

5 strips of bacon, diced

1 T. mustard

1 T. flour

1 T. salt


1.  In a good sized sauce pan, bring the 2 cups of the milk, water, salt and macaroni to a boil.

2.  Continue stirring.  The noodles will cook in the milk/water mixture.

3.  In a small bowl combine the remaining milk, mustard and flour.  Whisk and set aside.

4.  While macaroni is cooking, saute the bacon and jalapenos until crispy.

5.  Once the macaroni is cooked and most of the liquid in the saucepan is absorbed, stir in the remaining milk/mustard/flour mixture.  Stir for 30 seconds {will help to thicken}.

6.  Add in cheeses and stir until melted.

7.  Fold in the sautéed bacon and jalapenos.

8.  Serve immediately.

9.  If traveling or cooking ahead of time, pour macaroni into a baking dish.  When ready to eat throw into a warmed oven {350 degrees} and bake just until warmed through {about 20 minutes}.