Ingredients

• 1 , 16 ounce
• 1 , 16 ounce
• 10 jalapeño peppers , seeded and diced
• 2 tablespoons chile paste , or to taste
• salt and ground black pepper to taste
• 4 tablespoons all-purpose flour
• 1 tablespoon minced garlic
• 4 cups whole milk
• 16 ounces shredded extra-sharp Cheddar cheese
• 8 ounces shredded Parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until nearly crispy, about 5 minutes. Add jalapeños and fry until they are soft and bacon is crispy, about 5 minutes. Drain some of the bacon fat, leaving 4 tablespoons of fat in the pan.
3. 3 Stir chile paste into the pan and fry for 1 minute. Add salt and pepper to taste. Add flour and cook for 1 minute. Cook and stir garlic in the pan for 1 minute. Pour in milk and cook over medium heat, constantly whisking, for 5 minutes. Remove from heat and let sit for 10 minutes to slightly cool and prevent cheese from separating.
4. 4 Stir Cheddar cheese and Parmesan cheese into mixture until melted. Add drained pasta and mix together. Serve.

Nutrition per serving