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Jalapeno and Bacon Mac and Cheese
1 pound macaroni
12 tablespoons unsalted butter (1 1/2 sticks)
6 tablespoons all-purpose flour
3 cups whole milk
1 5.2-ounce package Boursin garlic and fine herbs cheese
16 ounces sharp cheddar cheese, grated
1 pound sliced bacon, cooked and crumbled
1 can (8 ounce) pickled jalapenos
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups plain breadcrumbs
2 tablespoons fresh cilantro, chopped
9×13 baking dish, greased with butter
1.Preheat oven to 350F.
2.Cook the pasta in salted boiling water following package directions. Drain and rinse under cold water.
3.Heat a medium saucepan over medium-low heat, add butter and cook until melted. Sprinkle in the flour and cook, stirring, until smooth and bubbly, about 6 minutes. Whisk in the milk and bring to a simmer. Cook until the sauce has thickened and coats the back of a spoon. Add the Boursin and cheddar cheese, stir until both cheeses are completely melted.
4. To the cheese sauce add the bacon, peppers with brining juice, salt and pepper. Combine the sauce with the pasta and stir together, transfer mac and cheese into greased casserole dish.
5.For the topping: melt remaining butter and stir together with breadcrumbs and cilantro. Sprinkle evenly over the casserole and bake for about 25-30 minutes or until bubbly and lightly browned.
Serves: 6-8
