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Bacon Jalapeno Stovetop Macaroni and Cheese

overhead beauty shot of creamy stovetop macaroni and cheese with bacon and jalapeno
Prep Time
20 min
Cook Time
10 min
Yields
4 servings

Since everything tastes exponentially better with bacon, I’ve added a generous dose of the salty pork along with some chopped jalapeños for a stovetop macaroni and cheese variation that you can’t resist.

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ingredients

4
Tbsp butter
4
Tbsp cornstarch
2
cups milk
½
cup of Gruyere, grated
1
pinch of salt and pepper to taste
2
cups macaroni noodles or elbow noodles
5-6
strips of thick-cut bacon, chopped
2
jalapenos, sliced or chopped
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directions

Step 1

Cook noodles to al dente according to package directions.

Step 2

Cook bacon until desired tenderness. Drain on paper towels and set aside.

Step 3

In a medium saucepan, melt butter. Add cornstarch and stir with a wooden spoon until you have a lump-free paste. Continue to stir for a minute or two. This will help cook out that raw cornstarch taste.

Step 4

Slowly add milk while whisking constantly. Simmer until the mixture thickens and coats the back of a spoon. Add gruyere and stir until melted.

Step 5

Add drained cooked noodles to cheese mixture.

Step 6

Stir in bacon and chopped jalapeno. Add salt and pepper to taste.

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