Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
- 375 g (13 oz) macaroni
- 200 g (7 oz) bacon, cut into pieces
- 1 jalapeño, seeded and thinly sliced
- 45 ml (3 tablespoons) butter
- 45 ml (3 tablespoons) all-purpose flour
- 500 ml (2 cups) milk
- 15 ml (1 tablespoon) JG Smoked Honey spice blend
- 250 g (2 ½ cups) shredded sharp cheddar
- 100 g (1 cup) shredded Monterey Jack
- 15 ml (1 tablespoon) honey
- 5 ml (1 teaspoon) Dijon mustard
- Salt, to taste
Preparation
- Cook the macaroni in a large pot of boiling salted water according to the package directions, keeping it slightly al dente. Drain and set aside.
- In a large skillet, cook the bacon over medium heat for 6 to 8 minutes, until it is golden brown and crispy. Transfer to paper towels. Remove the excess fat from the skillet.
- In the same skillet, sauté the jalapeño rings for 1 to 2 minutes. Set aside with the bacon.
- In a saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, whisking constantly. Gradually pour in the milk while whisking until the sauce is smooth. Let it simmer for 3 to 4 minutes, until it thickens slightly.
- Add the Smoked Honey spice blend, honey, and Dijon mustard. Reduce the heat to low, then gradually stir in the Cheddar and Monterey Jack. Stir until the cheese is completely melted and the sauce is creamy.
- Add the macaroni to the sauce, then stir in about three-quarters of the bacon and jalapeño. Gently toss to coat the pasta evenly.
- Divide among bowls and top with the remaining bacon and a few jalapeño slices. Serve immediately.
