Bacon Jalapeno Mac & Cheese


  • 4 cups elbow macaroni cooked and drained
  • 1/2 pound bacon diced
  • 1 small yellow onion diced
  • 1-2 jalapenos minced
  • 2 tbsp garlic minced
  • 1 tbsp chicken base
  • 3-4 tbsp flour
  • 2 cups milk
  • 1 cup cream
  • 8-10 oz. shredded mixed cheese
  • salt and pepper to taste


  • In a large skillet over low heat place diced bacon.
  • Cook bacon stirring as needed until cooked and nicely browned.
  • Add garlic, onion and jalapeno.
  • Add flour and stir to completely combine and a roux forms.
  • Add chicken base and stir to completely combine.
  • Slowly add milk and cream and stir to completely combine and sauce forms.
  • Add cheese and stir until it is completely melted and
  • salt and pepper to taste.
  • Taste and adjust seasonings. If béchamel sauce is too thick add a little more milk.
  • Add macaroni and mix well.
  • Pour into a baking dish and place in a 350 degree oven covered for 15-20 minutes and then uncovered for another 5 minutes.