Taste of Home

Anyone that knows me knows, I am slowly putting together my Mac and Cheese cookbook. When you add bacon to Mac and Cheese, it just makes it better. Taste of Home has done it. Reminder,  tickets go on sale for KOOL 101.7's  Taste of Home Cooking School in one week.  Get the details here!

For other tips and recipes, get your tickets now. Here's the recipe:



•6 cups uncooked elbow macaroni

•1 pound bacon strips, chopped

•1 jalapeno pepper, seeded and minced

•3 cups 2% milk

•2 cups (8 ounces) shredded pepper Jack cheese

•1 package (8 ounces) process cheese (Velveeta), cubed

•1 cup (4 ounces) shredded Colby-Monterey Jack cheese

•1 cup (4 ounces) shredded cheddar cheese

•1 teaspoon onion powder

•1 teaspoon chili powder

•1/2 teaspoon salt

•1/2 teaspoon pepper

•Dash hot pepper sauce

•3 green onions, chopped



•Cook macaroni according to package directions; drain and set aside.

• Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce. Add the onions, cooked bacon and reserved pasta to pan; mix well.

• Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 16 servings (3/4 cup each).

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

MMMMMMMMM Mac and Cheese, Enjoy!!