Jalapeno Popper Buffalo Chicken Mac & Cheese
What you need:
- 4 slices bacon, cooked and crumbled
- 2 Tbsp. bacon grease
- 1/2 onion, chopped
- 2 jalapenos, deseed and chopped
- 1 lb. elbow macaroni, cooked 2 minutes under al dente
- 1 cup chicken, cooked and shredded*
- 4 Tbsp. butter
- 5 Tbsp. flour
- 2 cups milk
- 1/4 cup heavy cream
- Salt and pepper
- Nutmeg
- 2 oz. cream cheese
- 1 Tbsp. hot sauce
- 2 1/2 cups cheddar cheese
- 1 cup mozzarella
- 1/2 cup Provolone
- Parsley
Directions:
- Saute onion and jalapeno in bacon grease until softened.
- Melt butter in a saucepan on medium heat. Whisk in flour and cook for 1 to 2 minutes.
- Add milk, heavy cream, salt and pepper, and nutmeg. Turn up to medium-high heat and cook until thickened. Remove from heat.
- Add cream cheese and hot sauce. Add onion mixture and pasta.
- Add cheeses and chicken. Pour into a greased 9x13-inch baking dish. Sprinkle with bacon.
- Bake at 350* for 20 to 30 minutes and top with parsley.
*I added buffalo sauce to my chicken to my liking :)
Recipe from Lauren's Latest