Rad Fondo Creamy Jalapeno Macaroni and Cheese

This recipe will make one ¾ full disposable half pan of macaroni and cheese. Triple the recipe for a full pan with enough extra for a bonus pan for later. If you like your mac and cheese on the hot side just increase the amount of cayenne pepper.

 

Ingredients:

16oz box/bag of small elbow macaroni
4oz can diced jalapenos
8oz crumbled bacon (again – Costco)
2 cans Campbell’s cheddar cheese soup
2 cups chicken broth
2 cups half and half
32 oz shredded cheese (choose whatever you like. I use the Mexican blend from Costco)
1 Tbsp salt
2 Tbsp coarse pepper
1 Tbsp Cayenne pepper

 

Cook the macaroni until al dente and drain. Transfer to a large bowl or pot. Add jalapenos to pasta and stir in. Set aside. Combine cheddar cheese soup, chicken stock, half and half in a large sauce pan. Bring to a slow boil over medium heat stirring often. Add salt and pepper and mix thoroughly. Add cayenne to taste. I have found 1 tbsp is good for a mild heat. Remove from heat and add shredded cheese. Wisk until a creamy consistency is achieved. Add cheese mix to pasta and stir. Once all ingredients are combined pour into a disposable half pan. A spatula is advised to keep everything moving. Top with a generous coating of crumbled bacon. If you have a smoker going throw it on for 30-45 minutes uncovered until the top begins to brown a bit. You can also put it in the oven uncovered at 350 for around 25 minutes. Remove and serve.

 

Pro Tip – Wash everything immediately after you are finished as the cheese mix tends to be very hard to clean after it sets up.