Ingredients
2tbspbutter
2tbspflour
2cupswater
3½cupsmilk
1lbshort pastacavatappi or elbow macaroni
¾tspsalt
¼tspgarlic powder
¼tsponion powder
¼tspblack pepper
3cupswhite cheddar cheeseshredded
1cupwhite American cheeseshredded or diced
2ozcream cheese
8slicesbaconcooked and crumbled
½cupjalapenosminced, fresh or pickled, remove seeds and veins
1cupPanko Breadcrumbs
¼cupParmesan Cheesegrated
¼cupbuttermelted
2tbspcilantrochopped
additional bacon and jalapenosfor garnish, optional
Preparation
Melt the butter in a large pot over medium heat. Add the flour, then whisk for about 30 seconds until combined.
Pour in the water and whisk until smooth and just thickened.
Add the milk and whisk until combined.
Stir in the macaroni, salt, garlic powder, onion powder, and pepper, then bring the mixture to a simmer.
Cook for 8 to 10 minutes, stirring occasionally, until pasta is done.
Turn the heat to low, then stir in the cheddar, American, and cream cheeses. Keep stirring until the sauce is smooth. Stir in the jalapenos and bacon.
Preheat the oven to 400 degrees F.
In a medium bowl, mix together the panko breadcrumbs, parmesan cheese, and butter. Sprinkle the mixture evenly over the macaroni.
Bake for 10 minutes or until topping is light brown. Sprinkle with cilantro and serve, garnished with additional bacon and jalapenos if desired.
