Yesterday we had a rib dinner (as soon as my main squeeze forwards me his pictures and directions, I'll post the recipe!) and bacon-wrapped jalapenos sounded perfect to go with it! Alas, the oven was jam-packed with ribs top to bottom and I wasn't about the break out skewers and roast them over the stove! Enter the macaroni.
Thanks to my guy for the picture! The only evidence remaining of the macaroni and cheese...
|Jalapeno-Bacon Macaroni and Cheese - Oh, and yours truly, The Betty|
Jalapeno-Bacon Macaroni and Cheese
1 box Dreamfield Rotini Pasta
1/8 cup Pickled Jalapenos, seeds removed, diced
1/4 cup Green Bell Pepper, diced
2 strips Bacon
1 Tbs Vegetable Oil
3 Tbs Flour
Dash of Salt/Pepper
1 1/2 cups Milk
1 1/2 cups Colby Jack Cheese, shredded
1/4 cup Chobani 2% Greek Yogurt
1 Tbs Yellow Mustard
Boil pasta according to directions, drain.
Saute the Bacon and Peppers over medium high heat in a large pot. When the bacon is very crispy and the peppers have a slight char, stir in the Oil and Flour to form a paste. Cook, stirring constantly, until the flour is a light golden yellow. Whisk in the Milk, Salt and Pepper, and Cheese. When the cheese has melted and the sauce is thick and bubbling, reduce the heat to low. Stir in the Greek Yogurt and Mustard, then incorporate the Pasta. This dish can be made into a casserole by transferring to a baking dish, topping with additional grated cheese and breadcrumbs, then baking at 350 degrees until lightly browned and bubbly.