Ingredients
1lbcellentani pasta noodles
3tbspbutter
1jalapeno,seeds and membranes removed, diced
3tbspall purpose flour
1½cupwhole milk
1½cupheavy cream
4ozcream cheese
¾lbwhite American cheese,sliced, dice up ½, leave the other ¼ in slices
1tspsalt
½tspground white pepper
½tspground cumin
6slicesbacon,cooked
Preparation
Preheat oven to 350 degrees F.
In a medium size pot, add the pasta and water to cook in, then cook according to directions on pasta. Remove from heat when the noodles are just before al dente. Drain noodles and set aside.
In a large saucepan, melt the butter. Add the diced jalapeño and allow to cook for about 1 minute. Add in the flour and stir to combine. Will be a thick paste.
Cook for about 2 to 3 minutes until the flour mixture starts to turn slightly brown.
Pour in the milk and heavy cream. Whisk to combine. Allow to simmer for about 3 minutes to thicken.
Add in the cream cheese, then stir until cream cheese is melted and smooth. Add in the diced white American cheese. Stir while the cheese melts. Add in the seasonings and stir. Cook the sauce until is creamy and smooth and all cheese is melted.
Pour the noodles into the cheese sauce. Stir to combine. Fold in the diced bacon.
Pour half of the noodles into a 2-quart baking dish. Layer the remaining white American cheese. Then, top with the remaining noodles.
Bake uncovered for about 15 minutes.
Serve warm and enjoy!
