Description
This Cheesy Bacon Jalapeño Macaroni Bake is a deliciously creamy and cheesy dish packed with crispy bacon and a kick of spice from fresh jalapeños. Perfect for a cozy family dinner or a potluck!
Ingredients
– 8 oz elbow macaroni
– 4 slices of bacon, chopped
– 1 cup heavy cream
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded mozzarella cheese
– 2 fresh jalapeños, diced (seeds removed for less heat)
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– 1/2 cup breadcrumbs (optional for topping)
– 1 tablespoon olive oil (optional for breadcrumbs)
Instructions
1.
2. – Preheat your oven to 350°F (175°C).
3. – Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
4. – In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.
5. – In the same skillet, add the heavy cream, garlic powder, onion powder, salt, and pepper. Stir well and bring to a simmer.
6. – Add the shredded cheddar and mozzarella cheese to the skillet, stirring until melted and smooth.
7. – Mix in the cooked macaroni, diced jalapeños, and crispy bacon. Stir until everything is well combined.
8. – If using, mix the breadcrumbs with olive oil and set aside.
9. – Pour the macaroni mixture into a greased baking dish. If using, sprinkle the breadcrumb mixture on top.
10. – Bake in the preheated oven for 20-25 minutes, or until bubbly and golden on top.
11. – Let cool for a few minutes before serving. Enjoy!
12.
Notes
– For a spicier bake, leave the seeds in the jalapeños.
– You can substitute the bacon with turkey bacon or omit it for a vegetarian option.
– This dish can be made ahead of time and stored in the fridge before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 500 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: macaroni, cheese, bacon, jalapeño, bake