Bacon-Jalapeño Mac & Cheese

Adapted from the DuMont Williamsburg recipe

INGREDIENTS

1 pound rotini, cooked 1 min under al dente, tossed with olive oil
½ package bacon, finely chopped
2 large shallots, finely chopped
2 jalapeños, finely chopped
1 stick butter 🧈
4 cups half and half 🥛
½ cup flour
6 oz gruyére, grated
6 oz sharp cheddar, grated
kosher salt and freshly ground black pepper

TOPPING OPTIONS:
⅔ cup panko + ⅓ cup grated parmesan + 2 tbsp fresh chopped parsley
1 cup pimento cheese + ½ cup bacon bits + chopped green onion

DIRECTIONS

• Preheat oven to 400º

• Melt 2 tbsp butter in large pot and fry bacon till crispy

• Add shallots and jalapeños; fry till shallots are golden

• Remove bacon/shallots/jalapeños from pan and set aside

• Melt remaining butter over medium heat

• Add flour and whisk until golden

• Add half and half, whisking constantly

• Bring to simmer, continuing to whisk occasionally

• Add the cheeses, whisking till fully incorporated

• Season with salt and pepper

• Stir in rotini and pour into greased gratin dish; if topping with bread crumbs, add before baking

• Bake ~20. minutes, till golden and/or bubbly