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It’s unfortunate that not everyone on earth has experienced bacon and jalapeño. It’s been dreamt about. Toss in mac and cheese and you’re not playing fair.
  • 8 ounces diced bacon
  • 1 to 2 red or green jalapeños, seeds and ribs removed, minced
  • ¼ cup sliced pickled jalapeno peppers
  • 1 pound elbow macaroni
  • Kosher salt
  • 1 (12-ounce) can evaporated milk
  • 2 large eggs
  • 1 teaspoon hot sauce
  • 1 teaspoon ground mustard
  • 1 pound extra-sharp cheddar cheese, grated
  • 8 ounces American cheese, cut into ½-inch cubes
  • 1 tablespoon cornstarch
  • 2 tablespoons unsalted butter, cut into 2 chunks
  • Cook bacon in FIREDISC® cooker over medium heat, stirring, until crisp, about 8 minutes. Remove from heat. Stir in fresh and pickled jalapeños, scraping up browned bits from the bottom of the pan. Set aside.
  • Remove some mixture to a small bowl to reserve for garnish. Place macaroni in a large saucepan and cover it with salted water by 2 inches. Bring to a boil over high heat, stirring to keep the pasta from sticking. Cover pan. Remove from heat. Let stand until al dente, about 8 minutes.
  • Whisk together evaporated milk, eggs, hot sauce, and mustard in a bowl. Toss cheeses with cornstarch in a large bowl until combined. After the pasta cooks, drain it and move it to the FIREDISC® cooker. Place over low heat
  • Add butter. Stir until melted. Add bacon/jalapeño mixture (including bacon fat), milk mixture, and cheese mixture.
  • Cook, stirring, until cheese melts and the mixture is hot and creamy. Season to taste with salt and more hot sauce. Serve immediately, topped with reserved bacon/jalapeño mixture.
  • NOTE: To reheat pasta, add a few tablespoons of milk to the pan. Cook, stirring, over medium-low heat until hot.
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