#COOKING: BACON-JALAPEÑO MAC AND CHEESE RECIPE
Those of you who know me, know I LOVE to cook. Cold weather means comfort food and I thought I’d share this with you after getting numerous requests for the Recipe after posting some snaps on Social Media last night! Enjoy and make it your own!
Its creaminess reminds me a lot of the Mac and Cheese served at Toronto’s Thompson Diner, but I love an edge to things which the Bacon and Jalapeño add.
2 cans Campbell’s Cream of Bacon Soup
1 1/2 cups (185 mL) Homo milk
1 300g block of Old Cheddar, grated
1 300g block of Jalapeño Monterey Jack, grated
6 cups cooked Macaroni
2 strips of finely chopped bacon, cooked
Jalapeños chopped, to taste
1/2 cup dry bread crumbs
4 tbsp butter melted
Sea salt, to taste
•Set oven to 425°F
•In large bowl, cream together milk and soup, add sea salt to taste.
•Fold in Bacon and Jalapeños, fold in grated cheeses
•Fold in Macaroni and mix gently until it fully is coated in cheese mixture
•Transfer to a large Casserole dish, pat even with spatula
•Mix melted better and breadcrumbs and spoon on top of Macaroni, covering entire surface
•Bake 15 to 20 minutes.
•Let stand minimum 30 minutes, makes 8 portions
*This is a take on Campbell’s Soup‘s Bacon Mac and Cheese Recipe here.
(Photo credit: Mr. Will Wong)