2jalapeño peppers, cored and seeded, then finely diced (about 1/3 - 1/2 cup)
1/8teaspoonred pepper flakes
1/3cupall purpose flour
3cupsmilk, whole or 2%
1/2teaspooncoarse Kosher salt
1/8teaspoongarlic powder
1/2cupold white cheddar cheese, shredded and well packed
1/2cupsharp orange cheddar cheese, shredded and well packed *see Note 2 below for other cheese options
1/4cupcream cheese, full fat recommended (about 1-inch cut from a standard block)
For assembly and topping:
1cup old white cheddar cheese, shredded and well packed
1cupsharp orange cheddar cheese, shredded and well packed
Jalapeno pepper slices, cored, seeded and thinly sliced
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Instructions
Cook the pasta: Start a big pot of water to boil and salt generously. Add pasta and cook until al dente. Drain and rinse with cold water to stop the cooking process, then return to the same large (now empty) pot that you used to boil the pasta.
Preheat oven to 350F (not fan assisted), with rack in the centre of the oven.
In a skillet over medium heat, cook the bacon until crisp. Remove to a piece of paper towel. If there is a lot of fat in the skillet, remove some of it, leaving a bit behind.
Melt the butter in the same skillet over medium heat. Add the onion, jalapeño and red pepper flakes and saute, stirring regularly, until softened, about 3-4 minutes.
Add the flour to the skillet and cook, stirring constantly, for about 1 minute, then slowly add the milk, stirring until you have a smooth sauce. Reduce heat to medium low and simmer the sauce, stirring regularly, until the sauce thickens slightly, about 8 minutes.
Remove from heat. Add the salt, garlic powder, the cheddar cheeses and cream cheese and stir in. Allow to stand a minute or so, then stir until smooth. (If the sauce isn't smooth, you can return it to the heat briefly to melt any remaining cheese). Taste the sauce and add additional salt, if needed and some freshly ground pepper. Add the sauce to the pot with the cooked pasta. Add the cooked bacon to the pot as well and stir to combine well.
Assemble the dish: In a 10-inch cast iron skillet or similar size oven-safe dish, spoon about 1/2 of the mac and cheese into the dish. Scatter 1/2 of the cheddar cheeses for the assembly on top. Top with the remaining mac and cheese and the remainder of the cheddar cheese. Scatter some slices of jalapeño on top.
Bake for 20 minutes at 350F (or until the sauce is bubbly), then switch the oven setting to Broil (HI, if you have a HI/LOW option) and broil for about 5 minutes (do not move the baking dish from the centre rack) or until the top is golden.
Remove from oven and let stand about 10 minutes before serving.
Notes
Note 1: You can add another cheese to the mix if you like. Simply replace about 1/2 cup of the cheddar cheese with mozzarella, Monterey Jack or gouda cheese (smoked gouda is nice, too!).Don't forget the salt! Be sure to taste the sauce and add additional salt, if needed, to really bring together all the great flavours. If the sauce tastes flat, it usually needs salt.The best way to make mac and cheese ahead is to assemble it in the skillet, let cool a bit, then cover it tightly and refrigerate for up to 24 hours. When ready to enjoy, place into preheat oven and bake. Allow a couple of extra minutes of bake time as the mac and cheese will start from cold.You can also assemble and freeze the mac and cheese. When ready to enjoy, thaw and bake.