Bacon Jalapeño Mac and Cheese
Creamy stovetop mac and cheese made with shell pasta, sharp cheddar, smoky bacon, fresh jalapeños, onion, and garlic. Heavy cream creates a rich cheese sauce that coats the shells and fills their little pockets with cheesy goodness.
Servings 8 Servings
Calories: 704kcal
Ingredients
- 1 pound shell pasta
- 6 slices thick-cut bacon chopped or cut into strips
- 2 fresh jalapeños halved lengthwise and thinly sliced
- 1 medium onion finely chopped
- ½ tablespoon garlic minced
- 1 pint heavy cream
- 3 to 4 cups freshly grated sharp cheddar cheese
- Kosher salt to taste
- Ground black pepper to taste
Equipment
- Pasta Pot or Large Pot
- Large Saute Pan or Heavy-Bottomed Pot
- Wooden Spoon or Silicone Spatula
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Cook the pasta: Bring a large pot of salted water to a boil. Add 1 pound of shell pasta and cook according to the package directions until al dente. Before draining, reserve about 1 cup of pasta water. Drain the pasta but do not rinse.
- Prepare the jalapeños: For less heat, remove the pale inner ribs and seeds from 2 fresh jalapeños, then thinly slice them. For more heat, leave some of the inner membrane intact.
- Cook the bacon: Add 6 slices of chopped thick-cut bacon to a large sauté pan or heavy-bottomed pot over medium heat. Cook until the bacon browns and the fat renders.
- Sauté the vegetables: Add the 2 sliced jalapeños and 1 finely chopped medium onion directly to the rendered bacon fat. Cook over medium heat until softened. Add ½ tablespoon minced garlic and cook briefly until fragrant.
- Add the cream: Reduce the heat to low and slowly stir in 1 pint of heavy cream. Heat gently until hot, but do not allow the cream to boil.
- Add the cheese: Gradually stir in 3 cups freshly grated sharp cheddar cheese, adding a handful at a time and allowing each addition to melt before adding more.
- Adjust the cheese: Once the 3 cups of cheddar have completely melted, taste the sauce and check its consistency. Gradually add up to the remaining 1 cup of freshly grated sharp cheddar cheese for the rich, cheesy coating I prefer, or stop when the sauce reaches your preferred consistency.
- Add the pasta: Fold the 1 pound cooked shell pasta into the creamy cheese sauce until thoroughly coated. If the sauce is thicker than you prefer, gradually stir in some of the reserved 1 cup pasta water until it reaches your desired consistency.
- Season and serve: Taste the Bacon Jalapeño Mac and Cheese and season with kosher salt and ground black pepper to taste. Serve immediately while the sauce is creamy.
Notes
Notes are for 1x the recipe.
Cheese: Start with 3 cups and add up to 4 cups, depending on how rich you want it. I use the full 4 cups because I love how generously the sauce coats and fills the shell pasta.
Pepper Jack Shortcut: Don't want to chop fresh jalapeños? Skip the 2 jalapeños and replace half of the cheddar with Pepper Jack. For 4 cups total cheese, use 2 cups freshly grated sharp cheddar + 2 cups freshly grated Pepper Jack. If using only 3 cups total, use 1½ cups of each.
Shell Pasta: Don't rinse the pasta. Leaving the surface starch behind helps the creamy cheese sauce cling to the shells.
Heat: Keep the heavy cream and cheese over gentle heat, and don't let the sauce boil.
Storage and Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, add a splash of milk or heavy cream and warm gently over low heat, stirring occasionally. For individual portions, microwave in short intervals, stirring between each interval and adding a splash of milk or cream as needed.Nutrition
Calories: 704kcal | Carbohydrates: 47g | Protein: 23g | Fat: 47g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 127mg | Sodium: 476mg | Potassium: 299mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1342IU | Vitamin C: 6mg | Calcium: 356mg | Iron: 1mg
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