Macroni and Cheese- Spicy, Cheesy Goodness!

I truly believe that macaroni and cheese may be one of the best foods ever invented. It is a staple of the Southern table (as well as the rest of the country, but I like to feel some ownership as a Southerner). The way that true macaroni and cheese has to be made is with roux, a butter and flour paste that will thicken the milk. A crunchy, buttery breadcrumb topping is preferred, but not absolutely necessary. (But why would you leave it off?

I remember being invited over to a friends house when I was like 6, and her mother made mac and cheese that was- if you can believe it- pasta, milk and processed cheese slices melted in a pot. I told her that was not the way you made mac and cheese, and I refused to eat it. The mother was not pleased with me. (And I have to say, she was not from the South!)

To spice it up, I could not decide between jalapenos and chipotle peppers. If you don’t know- Chipotle peppers are just smoked jalapenos that are sold in a can in a delicious adobo sauce. Jalapenos have more of a quick, sharp, fresh heat while the chipotles are a slow, smoky, long lasting heat. So, of course, I made both. I took them to a family dinner at the in-law’s house and the reviews were divided. Totally depended on which flavor each person preferred. Both were delicious but if you are a jalapeno lover, you will prefer that over the chipotle. Makes sense, huh? So pick your favorite and enjoy! (Did I mention the bacon?!?)

Spicy Macaroni and Cheese

2 cups dry elbow macaroni
4 Tbsp. butter, divided
2 Tbsp. flour
2 tsp House Seasoning
1 tsp dry mustard
Dash cayenne pepper
2 cups whole milk
2 cups grated sharp cheddar cheese, divided
½ lb bacon
¼ cup diced pickled jalapeno peppers with juice OR 2 diced chipotle peppers in adobo sauce
½ cup Panko bread crumbs

Preheat oven to 375. Cook macaroni according to package directions and drain; set aside.

Melt 2 Tbsp. butter in saucepan. Whisk in flour, house seasoning, mustard and pepper, and cook for 2 minutes. Add milk and whisk; stir constantly over medium heat until sauce thickens and is smooth. Add 1 cup cheese; stir until melted.

Cook bacon until crisp and crumble; drain on paper towels. Add bacon and your choice of pepper to cream sauce. Also add cooked macaroni. Stir to combine. Pour into a greased casserole dish. Top with remaining 1 cup cheddar cheese. Melt other 2 Tbsp butter and combine with bread crumbs. Sprinkle on top of cheese.

Bake for 25 minutes, until bubbly.