Bacon Jalapeño Mac & Cheese with a Crispy Panko Topping

• portions: 2 servings
• temps actif: 35 minutes
• temps total: 45 minutes

Ingrédients

6 ounce Cavatappi Pasta

4 ounce Bacon

4 ounce Cream Sauce Base

1 unit Jalapeño

¼ cup Monterey Jack Cheese

1 cup Mexican Cheese Blend

2 tablespoon Cream Cheese

1 tablespoon Flour

1 tablespoon Southwest Spice Blend

1 clove Garlic

¼ cup Panko Breadcrumbs

2 unit Scallions

1 tablespoon Butter

Salt

Pepper

Instructions

• Bring a medium pot of salted water to a boil (use a large pot for 4 servings). • Heat a large, dry pan over medium heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. • Carefully discard all but a thin layer of bacon fat from pan (you’ll use this to cook the aromatics later).

• While bacon cooks, wash and dry produce. • Halve jalapeño crosswise, removing ribs and seeds for less heat; thinly slice one half into rounds and finely dice remaining. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. • While pasta cooks, place 1 TBSP butter (2 TBSP for 4) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko. Season with salt and pepper.

• Heat pan with reserved bacon fat over medium-high heat. Add sliced jalapeño; season with salt. Cook, stirring occasionally, until just tender, 2-3 minutes. Transfer to a second small bowl and set aside. • Add scallion whites, diced jalapeño, and garlic to pan. Cook until slightly softened, 2-3 minutes. Season with salt and pepper.

• Add flour to pan with aromatics; whisk until thoroughly coated. • Whisk in cream sauce base, cream cheese, half the Southwest Spice Blend (all for 4 servings), and ½ cup reserved pasta cooking water (1 cup for 4); reduce heat to low. Simmer, whisking, until sauce is smooth and slightly thickened, 2-3 minutes. • Whisk in Mexican cheese blend and Monterey Jack until melted and creamy.

• Heat broiler to high. • Roughly chop bacon. Stir bacon and drained cavatappi into pan with cheese sauce. (TIP: If your pan is not large enough, carefully transfer everything into pot used to cook pasta.) If needed, stir in more reserved pasta cooking water a splash at a time until cavatappi is coated in a creamy sauce. Season with salt and pepper.

• Transfer mac & cheese to an 8-by-8-inch baking dish (for 4 servings, use a 9-by-13-inch baking dish). Sprinkle with panko and sliced jalapeño. • Broil until panko is browned and crispy, 2-3 minutes. (TIP: Watch carefully to avoid burning.) Sprinkle with scallion greens. • Divide between plates or serve directly from baking dish. Bacon is fully cooked when internal temperature reaches 145°.

Nutrition

• Calories: 1140 kcal
• Lipides Totaux: 71 g
• Lipides Saturés: 37 g
• Cholestérol: 170 mg
• Sodium: 1530 mg
• Glucides Totaux: 85 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 7 g
• Protéines: 38 g