Ingredients for 16 servings
½ teaspoon pepper
½ teaspoon salt
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
1 jalapeno pepper, seeded and minced
1 package (8 ounces) process cheese (Velveeta), cubed
1 pound bacon strips, chopped
1 teaspoon chili powder
1 teaspoon onion powder
2 cups (8 ounces) shredded pepper Jack cheese
3 cups 2% milk
3 green onions, chopped
6 cups uncooked elbow macaroni
Dash hot pepper sauce
Directions
Cook macaroni according to package directions.
Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce.
Drain macaroni; add to pan with the onions and cooked bacon. Mix well.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce.
Drain macaroni; add to pan with the onions and cooked bacon. Mix well.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.
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