Bacon Jalapeño Mac & Cheese

Directions

• Heat broiler to high (we’ll need it later). Bring a medium pot of salted water to boil. Wash and dry jalapeño.
• Heat up a (preferably oven-proof) pan to medium heat and place bacon slices in single layer. Cook, turning occasionally, until brown and crisped (8-12 min).
• While bacon cooks, halve, peel, and finely chop onion until you have at least ½ cup.
• Peel and finely chop garlic. Finely chop jalapeño (removing ribs and seeds for less heat)
• When bacon is done cooking, turn off heat, transfer bacon to paper towel lined plate, and carefully pour grease out of pan.
• Once water is boiling add pasta to pot and cook till al dente, about 8-11 min. Reserve ½ cup pasta water then drain.
• Heat pan used for bacon over medium heat. Add 2 ¼ teaspoons AOOC Chipotle Olive Oil to pan. Add chopped onion and salt and pepper. Cook until softened, 4-5 min, scraping up browned bacon bits from pan while cooking.
• Add garlic and up to half jalapeño to pan and cook about 30 seconds till fragrant. Add 1 tablespoon flour. Cook 1-2 min until lightly browned, stirring regularly.
• Gradually stir in milk. (A whisk is best for this part so you get an extra creamy sauce!) Bring to boil and cook 1-2 min more until thickened. Season with salt and pepper and remove from heat.
• Roughly chop bacon then stir into sauce along with 1 cup of cheese. Stir in drained pasta, and splashes of pasta water as necessary, until everything is coated in sauce. Add salt and pepper to taste.
• (If you did not use an oven-proof pan then transfer mixture to oven safe baking dish- I lined mine with a drizzle of AOOC Butter Olive Oil)
• Sprinkle evenly with remaining cheese and however much jalapeño you would like. Broil about 2 minutes, until cheese is melty (watch closely so it doesn’t burn!)
• Remove from oven and divide evenly! Enjoy!