Mac and Cheese

  • Bacon, thinly sliced
  • Large Shallot, diced
  • 3 jalepeno peppers, diced
  • 3 cloves of garlic, minced
  • 3 T butter
  • 3 T flour
  • 1 C milk, heated
  • 8 oz goat cheese
  • 1.5 cups grated manchego
  • .5 cup grated Parmesan Reggiano
  • Bread crumbs
  • Gemelli spiral pasta

Saute bacon over high heat in large saute pan.  Remove and add shallots to rendered fat.  Saute until transparent and add jalepeno and garlic.  Saute for about a minute. Remove.

Roux: Heat butter over med-high heat in saute pan until melted and bubbly.  Whisk in flour one tablespoon at a time and saute until light brown.  Whisk in mild about a half cup at a time.

Add cheeses to roux and stir over low heat until melted. Mix in bacon and shallot/pepper mixture.

Meanwhile, boil gemelli until 75-80% done.  Strain and add to cheese mixture.

Distribute evenly to individual baking dishes and top with bread crumbs and Parmesan.

Bake at 425 degrees until bubbly and nicely browned on top.