Bacon Jalapeno Mac & Cheese

INGREDIENTS:

• 8 oz rotini pasta
• 1/2 lb bacon
• 1-2 jalapenos, diced
• 3 T butter
• 1/3 c flour
• 3 c half and half
• 2 c cheddar cheese
• 1 c pepper jack cheese
• 1 c Mozzarella cheese
• 1 – 2 t salt (to taste)
• 1 t black pepper

PANKO TOPPING:

• 3/4 c Panko bread crumbs
• 1/4 c grated Parmesan cheese
• 2 T butter, melted

DIRECTIONS:

1. Cook pasta for 2 minutes under al dente (pasta will cook more in the oven), strain, and set aside.
2. In a small bowl, combine Panko crumbs, parmesan cheese and butter; mix and set aside.
3. Chop raw bacon into bite-sized pieces; cook over medium-high heat until crispy; drain on paper towels. Pour off all but 3 T bacon fat, add butter and jalapenos; cook 1 minute. Whisk in flour and cook 30 seconds. Reduce heat and whisk in half and half.
4. Turn off heat and add shredded cheeses and bacon; whisk until combined. Mix in the cooked pasta, add salt and pepper to taste. Pour into greased baking dish, top with Panko crumbs and bake at 350 degrees for 20 minutes
5. or until top is slightly brown and the sauce is bubbly. Let set for 10-15 minutes before serving.
6. Note: Any short pasta will work (shells, macaroni, or penne).