The audacity.
I once brought this to a friendsgiving full of people I barely knew, and every single person had an allergy/sensitivity to gluten, spice, or animal products, so I was the only one to eat my own dish.
Ready In: 31 Minutes & 16 Seconds
Serves: 6 people
Ingredients
1 lb box of macaroni
4 jalepeños
6-10 slices of thick cut bacon
21 oz of cheese (I like 9oz medium cheddar and 12 oz brie)
3c heavy whipping cream
1.5T unsalted butter
1/2t sea salt
ground black pepper to taste
Preparation
Weigh out your cheese, then shred.
Cook
According to the box directions, cook macaroni til al dente (it’ll cook more later).
While boiling, chop jalepeños and bacon, then fry them together.
Strain/sift bacon & jalepeños from the grease (I just use the noodle strainer).
Turn heat to low and add cheese, cream, butter, salt & pepper until the cheese melts.
If tacky, add a little more cream until it gets saucy. Sometimes it just needs to melt more.
Now you can add more salt & pepper if needed.
Add your noodles and goodies back and mix them up.
Serve immediately.
Tips
I dig this recipe with sourdough bread chunks added at the very end, then baked at 325 for 10 minutes to get it all crispy. For brownie points, make/save a little cheese sauce for drizzling on top when it comes out. Credit to Hayden Owens for the sourdough and baking idea. This made me fall in love with this recipe again.
This recipe is hard to mess up but extremely hard to keep, so I recommend portioning for the exact amount you plan to serve and serving it fresh. If you do have leftovers, I find adding heavy cream and a lot of stirring is well worth it.