This macaroni and cheese recipe is one of my absolute favorite go-to’s when I am looking for a unique twist to a traditional comfort food. Everyone loves a good homemade macaroni and cheese, but the bacon and hot pepper puts a spin on a classic that is sure to get your guests lining up for more! The addition of the bell peppers and jalapeños bring a freshness to the dish, while the bacon brings a nice sense of comfort.
Growing up, my parents always made bacon on winter mornings, so I love any recipe that has just a tiny hint of that bacon smell and taste and helps revoke some of those memories. This recipe does just that. I have made this for casual dinner parties where I wanted to add an extra special something to a traditional meal, as well as for company potlucks when I didn’t want to show up with a stereotypical store bought dish.
Whether you are making this for a formal event or for a quick side dish for your family’s dinner tonight, this dish is sure to impress. I can guarantee that people will be lining up for seconds…and you better be careful because they will probably be back tomorrow!
- 12 ounces macaroni elbows
- ½ cup green bell pepper, diced
- ½ cup red bell pepper, diced
- ½ white onion, diced
- 1 jalapeño, seeded and diced
- 2 teaspoons minced garlic
- 3 tablespoons flour
- ½ cup half and half
- ¾ cup chicken broth
- 10 ounces shredded pepper-jack cheese, divided
- 4 ounces cream cheese
- 4 slices of crispy bacon, crumbled
- salt and pepper to taste
- Cook macaroni elbows according to box instructions.
- Saute peppers, onions, and jalapenos over medium heat until tender. (Usually about 3-5 minutes.)
- Add garlic and saute for another minute.
- Add flour and coat the vegetable mixture thoroughly.
- Add the half and half, chicken broth, 8 oz of pepper-jack cheese, and the cream cheese. Mix until fully combined and cheese is melted. Carefully stir in the crumbled bacon.
- In an oven safe bowl, add the macaroni elbows and cheese mixture, and carefully stir until all noodles are fully coated.
- Sprinkle the remaining 2 oz of pepper-jack cheese over your dish and bake in the oven for 3-5 minutes or until fully melted.
- Serve warm and enjoy!
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