Spicy Mac and Cheese with Bacon, Chorizo and Jalapeños
Best for spice lovers, but can be altered to suit milder palates.
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup flour
- 2 cups low sodium chicken broth
- 1 cup half & half
- 8 oz pepperjack cheese
- 8 slices bacon
- 16 oz ground chorizo
- 4 jalapeños
- salt
- pepper
- cayenne pepper
Instructions
- Cook bacon until crispy. When finished, set aside to drain.
- While bacon cooks, shred cheese, and set aside. Cut jalapeños into small pieces and set aside (Note: wear gloves for this step!)
- Cook macaroni al dente per package instructions. Drain in colander and set aside.
- In a 4-6 quart pot, melt butter on medium heat. Whisk in flour and whisk constantly for one minute. Slowly add chicken broth, alternating with half & half.
- Reduce heat to low and cook until thickened, stirring often. This takes about 10-15 minutes. If you're not sure, add more time. Skimping on this step will yield runny sauce.
- While sauce thickens, cook sausage until nearly browned, breaking it up with a spatula. If you're using the same pan you used for the bacon, be careful, the grease is still hot and will splatter!
- When sausage is nearly cooked, add jalapeños to the pan. Continue to cook sausage and jalapeños until the sausage is cooked. Remove to paper towel lined plate or cookie sheet and blot.
- Add cheese to the half and half mixture and stir until melted and incorporated. Add macaroni, sausage/jalapeño mixture and stir. Crumble bacon, add to pot and stir.
- Season with salt, pepper, and cayenne pepper to taste and serve.