Ingredients
8 ounces bacon, cooked and crumbled
1 pound elbow macaroni
1/2 cup unsalted butter
1/2 cup flour
2 teaspoons mustard powder
1/2 teaspoon cayenne pepper
1 teaspoon paprika
6 cups whole milk
2 teaspoons kosher salt
1/2 teaspoon coarse ground black pepper
1 large egg
4 ounces Monterey jack cheese
4 ounces mozzarella
12 ounces sharp cheddar, divided
1 package cream cheese, 8 ounces
2 jalapenos, diced
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat the oven to 350 degrees.
Shred the cheeses, keeping 2 cups of the cheddar off to the side for the topping.
Cut cream cheese into small cubes. Dice jalapenos, discard seeds.
Cook the pasta then let it sit in the water for an extra 10 minutes (this will help it avoid soaking up the cheese sauce) before draining and rinsing gently.
Place the bacon in a large pan over medium heat. Cook until crispy, about 4-5 minutes.
Remove the bacon from the pan and drain on paper towels.
Leave 2 tablespoons of bacon fat in the pan; discard the rest of the fat.
Add the butter, flour, mustard, cayenne, and paprika and whisk together until fully combined, cook for an additional 15 seconds.
Add the milk slowly while whisking to keep the mixture well combined.
Add in the salt and pepper and cook for an additional 5 minutes.
Turn off the heat.
Remove 1 cup of the milk mixture and let cool for a 3-5 minutes in the refrigerator in a larger glass measuring cup or bowl.
Add the egg to the cooled milk and whisk it well until fully combined.
Turn the heat on the pot back on to medium-low.
Slowly pour the egg and milk mixture into the rest of the milk while whisking very well.
Add in the Monterey jack, mozzarella and 1 cup of the sharp cheddar and whisk until combined.
Add the rinsed macaroni and half of the bacon pieces back into the pot and toss with the cheese sauce. Stir in cream cheese chunks and half of the diced jalapenos.
Pour into a 9x13 baking dish and top with the remaining 2 cups of shredded cheddar cheese, bacon, and jalapenos.
Bake for 30 minutes, uncovered.