Macaroni and Cheese, or Mac ‘n Cheese for short, is the ultimate comfort food. There isn’t a wrong time of day to eat it. Lunch, dinner, late night, or even for breakfast! Whenever the craving strikes, you can’t go wrong. Mac ‘n cheese falls into two camps. If you want a creamy, quick mac-n-cheese, you can make a cheesy stove top sauce. If you are craving a crusty macaroni with a creamy center, bake your mac ‘n cheese. This Bacon Scallion Pepper Jack Macaroni and Cheese is comforting and pleasantly spicy. You can prep the pasta and cheese ahead and add the cream and eggs right before you pop the casserole in the oven.
Bacon Scallion Pepper Jack Macaroni and Cheese
Serves 8
1 pound pasta, cooked al dente, cooled (we used cavatappi)
12 ounces pepper jack cheese cut into bite sized cubes
12 ounces grated extra sharp cheddar cheese
1 1/4 cups chopped yellow onions
3/4 cup chopped scallions, white and green parts
1/4 cup seeded, chopped jalapeno peppers
1 tablespoon bacon drippings
1 pound thick cut applewood bacon, cooked, drained on paper towels
2 tablespoons all purpose flour
1 1/2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon paprika
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon cayenne pepper
3/4 cup sour cream
2 large eggs, beaten
1 teaspoon Worcestershire sauce
1 1 /2 cups heavy cream
1 1/2 cups half and half
4 ounces good quality parmesan cheese, grated
1. Preheat the oven to 350 degrees. Put the pasta into the bottom of a large, deep casserole dish. Add the cubes of pepper jack cheese and the grated cheddar cheese to the pasta. Put the onions, scallions, jalapeno and bacon drippings into a large nonstick saucepan. Cook the vegetables over medium heat, stirring frequently, for 3 minutes. Add the vegetables to the casserole. Cut the bacon into bite-sized pieces with kitchen scissors. Add the bacon to the pasta, cheese and vegetable mixture. Toss the ingredients to mix well. Set the casserole aside.
2. In a medium bowl, add the flour, mustard, salt, pepper, nutmeg and cayenne. Stir to mix the ingredients. Add the sour cream and eggs to the bowl. Stir until the ingredients are well-mixed. Add the worcestershire and heavy cream to the egg mixture. Stir until blended. Add the half and half and stir until well-blended.
3. Pour the milk, egg, and spice mixture in an even layer over the macaroni and cheese. Top the pasta with the grated parmesan cheese. Bake the pasta for 40 to 50 minutes or until bubbly and lightly browned. Cool for 15 minutes. Serve.
Recipe ©Sally James Mathis
Photography ©Taylor Mathis
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