JALAPENO POPPER MAC AND CHEESE

For the Jalapeno Popper Mac and Cheese

Preheat the oven to 375 °F with convection fan.

Combine 2 ounces of water and bacon in a cold cast iron skillet. Turn the heat to medium-high and cook the bacon stil browned, about 8-10 minutes. Make sure to stir frequently to break up the pieces of bacon.

Using a slotted spoon, remove the bacon from the skillet and transfer to a paper towel-lined plate.

Carefully, drain off all but 2 tablespoons of the bacon fat.

Reduce the heat to medium and add the onion and scallion whites. Cook for 3-4 minutes or until the onions are tender.

Add the garlic and cook for an additional 30 seconds.

Add the remaining water, pasta, and enough milk to just cover the pasta. Cover and let cook until al dente, about 10 minutes. Make sure to stir frequently to ensure even cooking.

Once the pasta is al dente, turn the heat to low and add the American cheese slices, mustard, cayenne, and paprika.

Once the American cheese has melted, give the pasta a stir. Then, turn off the heat and add the gruyere/cheddar, cream cheese, mozzarella, jalapenos, scallion greens, and reserved bacon. Once again, stir to combine the pasta, then season to taste with salt and pepper. If the sauce is too thick, add more milk as needed to thin it out.

In a separate bowl, combine the breadcrumbs and parmesan. Toss to combine then top the mac and cheese with the breadcrumb mixture.

Transfer the skillet to the preheated oven and bake for 20-25minutes or until the breadcrumbs are toasted and the sauce is thickened.