Ingredients:

  • 16 oz elbow macaroni or cavatappi
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 8 oz cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 8 medium jalapeños, seeded and diced
  • 6 slices thick-cut bacon, diced
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. Fry the diced bacon in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan. Sauté the diced jalapeños in the bacon fat for 3-5 minutes until softened and slightly browned; set aside.
  2. In a large pot over medium heat, melt 4 tbsp of butter. Whisk in the flour and cook for 1-2 minutes. Slowly pour in the milk, whisking constantly until the sauce thickens, then whisk in the softened cream cheese until smooth.
  3. Reduce heat to low. Stir in the shredded cheddar and Monterey Jack cheese one handful at a time until glossy. Fold in the sautéed jalapeños, crispy bacon, garlic powder, and smoked paprika.
  4. Fold the cooked pasta into the cheese sauce until heavily coated. Pour the mixture into a 9x13 inch baking dish.
  5. Combine panko breadcrumbs, 2 tbsp melted butter, Parmesan cheese, and paprika in a small bowl. Sprinkle the mixture over the pasta and bake until the crust is golden and bubbling.