You KNOW the Taste of Home recipe is good when it receives a Five Star rating!  My daughter LOVES mac and cheese, it will be nice to add a little twist to a family dish that is sure to please.  It is one week from today that the tickets go on sale for B105's Taste of Home Cooking School.  Get the details here!

 

INGREDIENTS

•6 cups uncooked elbow macaroni

•1 pound bacon strips, chopped

•1 jalapeno pepper, seeded and minced

•3 cups 2% milk

•2 cups (8 ounces) shredded pepper Jack cheese

•1 package (8 ounces) process cheese (Velveeta), cubed

•1 cup (4 ounces) shredded Colby-Monterey Jack cheese

•1 cup (4 ounces) shredded cheddar cheese

•1 teaspoon onion powder

•1 teaspoon chili powder

•1/2 teaspoon salt

•1/2 teaspoon pepper

•Dash hot pepper sauce

•3 green onions, chopped

 

DIRECTIONS

•Cook macaroni according to package directions; drain and set aside.

• Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce. Add the onions, cooked bacon and reserved pasta to pan; mix well.

• Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 16 servings (3/4 cup each).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

With the Fall season right around the corner, it's time to seek out these comfort foods.  The family will appreciate the taste and you'll appreciate how easy they are.  Plus, this will make a great "lunch the next day"!