16ouncescavatappi noodlesor other thick, tube-shaped noodles
4tablespoonsunsalted butter
4tablespoonsall-purpose flour
½teaspoonkosher salt
½teaspoonground black pepper
2cupswhole milk
1cupheavy cream
4ouncessharp cheddar cheeseshredded off the block
4ouncesMonterey jack cheeseshredded off the block
4ouncespepper jack cheeseshredded off the block
1large jalapeñoseeded, membranes removed, and diced
6ouncesbaconcooked and crumbled
Instructions
To Make the Breadcrumb Topping:
Place the butter and breadcrumbs in a small skillet over low heat. Cook until the breadcrumbs become lightly browned and crunchy.
1 cup panko breadcrumbs, 2 tablespoons unsalted butter
Remove to a waiting bowl, and stir in the cheese and smoked paprika. Set aside.
¼ cup parmesan cheese, ¼ teaspoon smoked paprika
To Make the Macaroni and Cheese:
Cook the noodles according to the package directions, drain, rinse in cool water, and set aside.
16 ounces cavatappi noodles
While the noodles cook, make the cheese sauce. Heat a large pan over low-medium heat. Once the pan is hot, add the butter and allow it to melt completely. Next, add whisk in the flour, salt, and pepper. Continue to whisk continuously for 2-3 minutes.
4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
Slowly add the milk and heavy cream while whisking to combine. Allow the mixture to thicken, and continue to whisk until the liquid begins to steep and steam. Don’t let the liquid begin to boil.
2 cups whole milk, 1 cup heavy cream
Add the cheese a little at a time while whisking. Don’t add additional cheese to the pan until the last cheese has completely melted. After all the cheese has been added, whisk in the diced jalapenos and crumbled bacon. Turn off the heat and add the cooked noodles.
4 ounces sharp cheddar cheese, 4 ounces Monterey jack cheese, 4 ounces pepper jack cheese, 1 large jalapeño, 6 ounces bacon
Top with panko breadcrumbs, extra cooked bacon, and more sliced jalapenos.
Serve hot, and store any leftovers in the refrigerator for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ½ cups of macaroni and cheese. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.