Chipotle Bacon Mac & Cheese

From Jess

INGREDIENTS

16 oz

Elbow macaroni noodles (dry)

4 Tbsp

Butter

3

Cloves garlic, chopped

1 1/4 tsp

Paprika

3 Tbsp

Flour

2 1/2 cup

Milk

1 lb

Grated cheese, typically a mixture of cheddar, dubliner, and mozzarella

4 oz

Cream cheese

1-3

Thinly sliced chipotle peppers, depending on heat tolerance

3/4 tsp

Salt

1/2 cup

Bread crumbs

5

Slices cooked bacon, cut into 1″ strips

DIRECTIONS

Cook noodles according to box and set aside. / In a large pot, melt 3 Tbsp butter. Add in garlic and 1 tsp paprika and cook for 1 minute. Stir in four and cook for 1 minute. Whisk in milk and simmer. Cook for 4 minutes, whisking regularly, until smooth and thickened. / Stir in cream cheese, and shredded cheese. Cook for a few minutes, until smooth. / Fold in noodles, peppers, bacon and salt until evenly coated. / Transfer noodle mixture into a large baking dish.

In a small skillet melt 1 Tbsp butter. Stir in 1/4 tsp paprika, and bread crumbs. Cook for 2 minutes until lightly toasted. Scatter bread crumbs on top of macaroni. / Bake at 350º F for 15–20 minutes, until lightly golden brown on top.

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