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Bacon-Jalapeño Mac and Cheese

Serves: 8
Hands On Time: 
Total Time: 


8 strips applewood-smoked bacon
3 cups elbow macaroni
2 cups heavy cream
2 cloves garlic, peeled and smashed
2 teaspoons dry mustard
1 teaspoon hot sauce
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
Kosher salt
2 cups grated Monterey Jack cheese
1 cup grated Gruyère cheese
1 cup grated sharp white cheddar cheese
1/4 cup chopped pickled jalapeños


Heat the oven to 350 degrees. 

Place the bacon on a parchment paper-lined baking sheet. Cook until crisp, 15 to 20 minutes. Let cool to room temperature and coarsely chop.

In a large pot of boiling salted water, cook the macaroni until al dente. It should be just cooked through, with some bite or resistance.

In a large saucepan, combine the cream, garlic, dry mustard, hot sauce, nutmeg, pepper flakes and 1 teaspoon salt. Bring to a simmer over medium-high heat, reduce the heat to medium-low and continue to gently simmer, stirring occasionally, until the cream has thickened, about 15 minutes. Remove the garlic cloves.

Stir in the Monterey Jack, Gruyère, cheddar, jalapeños, chopped bacon and cooked macaroni. Continue to cook on medium-low, stirring constantly, until the cheese is melted. Serve.

Photo Credit: Ideabar Austin

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