Bacon Pepper Jack Macaroni and Cheese

I feel as though I have not made a macaroni and cheese recipe in awhile or at least posted one. This macaroni and cheese is creamy and has a very slight spicy kick to it. The bacon just adds more flavor to the macaroni and cheese.

If you have any leftovers of this macaroni and cheese, the bacon will soften in the fridge. To prevent this from happening, add the bacon to each individual serving and store the leftover bacon separate from the macaroni and cheese.

Bacon Pepper Jack Macaroni and Cheese

Ingredients:

• 4 tablespoons unsalted butter
• 3 tablespoons all purpose flour
• 2 cups heavy cream
• 1 cup milk
• 2 cups shredded pepper jack cheese
• 1 cup shredded sharp white cheddar cheese
• 1 cup shredded cheddar cheese
• 12 ounces bacon
• 16 ounces elbow noodles

Directions:

1. ​Cook the bacon your preferred way until crispy.
2. In a large pot cook the pasta according to the package directions and drain. Return the pasta to the pot.
3. In a medium pot, over medium heat, melt the butter.
4. Whisk in the flour and cook while whisking constantly for 1 minute.
5. Slowly whisk in the cream and milk. Continue to whisk for 2 minutes.
6. Add in all of the cheeses 1 cup at a time, whisking well after each addition until the cheese is completely melted.
7. Pour the cheese sauce over the cooked noodles and stir to mix well.
8. Add in the bacon and stir to mix.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 810
Total Fat		52.9g
Saturated Fat		31.5g
Polyunsaturated Fat		0g
Monounsaturated Fat		1.5g
Trans Fat		0g
Cholesterol		198.8mg
Sodium		782.8mg
Potassium		62.6mg
Total Carbohydrates		56.4g
Dietary Fiber		2.3g
Sugars		3.5g
Protein		28.4g
Vitamin A 34.2% Vitamin C 11.6%
Calcium 43.2% Iron 13%
*Nutritional information will vary depending on the brands you use.

*Adapted from Sugar n' Spice Gals.