Jalapeno Popper Mac and Cheese

Ingredients

• 450 grams macaroni, (cooked and drained)
• 1 tablespoon olive oil
• 1 large onion, (halved and thinly sliced)
• 4-6 jalapenos, (sliced 1/4 inch thick)
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 4 cups milk
• 6 cups old cheddar cheese, (shredded)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground nutmeg
• 2 cups cooked bacon, (crumbled)
• 1 1/2 cups tomatoes, (diced)
• 1/4 cup green onions, (chopped)

Instructions

1. 1

   Add the olive oil to a skillet and over medium heat, cook the onions and sliced jalapenos together until the onions have softened and slightly caramelized. Once cooked, set aside to cool.

2. 2

   In a large saucepan, melt the butter over medium heat. Next, add the flour and whisk until the flour is absorbed by the butter and the entire mixture turns an amber colour. Cooking until the flour mixture browns lightly deepens the flavour.

3. 3

   Next, pour in the milk half a cup at a time, whisking well between each addition.

4. 4

   Next, add the salt, ground black pepper, garlic powder, onion powder, and nutmeg. Stir well to combine.

5. 5

   Lower the heat to simmer and add 4 cups of cheese. Stir until the cheese is melted. Remove the pan from the heat.

6. 6

   Add the cooked macaroni, tomatoes, bacon, green onions and half of the cooled onion and jalapeno mixture. Stir well into the cheese sauce.

7. 7

   Transfer the mac and cheese to a greased casserole dish or baking pan. Smooth out the top.

8. 8

   Top with the remaining cheese and onion jalapeno mixture.

9. 9

   Bake at 350 degrees for 45 minutes. Serve immediately.