↞ recipe box start page
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1/2 pound pasta, tube or spiral shaped
2/3 cup evaporated milk (NOT CONDENSED)
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon mustard powder
1 egg
Hot sauce to taste (I use 1/2 teaspoon of habanero sauce by Puff Taco Daddy)
1 tablespoons butter
1/4 cup diced onion
1 clove garlic, minced
1/2 cup Ro*tel tomatoes, drained (or 1/2 cup diced tomatoes and 2 tablespoons green chilies)
1 jalapeno, minced
2 strips thick cut bacon, cooked crisp and chopped
2 ounces shredded cheddar cheese
4 ounces shredded colby-jack cheese
Salt and pepper
Cook the pasta in salted water according to the package directions, but reduce the cooking time by one minute. Drain and set aside.
In a small bowl combine the evaporated milk, egg, hot sauce and spices. Mix well and set aside.
In the same pot you cooked the pasta in heat the butter over medium heat. Once it foams add the onion, garlic and jalapeno. Cook for two minutes, or it begins to soften. Add the Rotel and cook an additional two minutes. Add the pasta to the pot and turn to coat, then reduce the heat to medium low and add the egg mixture. Cook, constantly stirring, until the sauce thickens, about three to five minutes. Add the bacon and turn to coat.
Turn off the heat and add the shredded cheeses in three installments, making sure the first is completely incorporated before adding the next. Serve immediately. Serves 4-6
view more member recipes
TEX-MEX MACARONI AND CHEESE WITH BACON
view my recipes
print
save
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1/2 pound pasta, tube or spiral shaped
2/3 cup evaporated milk (NOT CONDENSED)
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon mustard powder
1 egg
Hot sauce to taste (I use 1/2 teaspoon of habanero sauce by Puff Taco Daddy)
1 tablespoons butter
1/4 cup diced onion
1 clove garlic, minced
1/2 cup Ro*tel tomatoes, drained (or 1/2 cup diced tomatoes and 2 tablespoons green chilies)
1 jalapeno, minced
2 strips thick cut bacon, cooked crisp and chopped
2 ounces shredded cheddar cheese
4 ounces shredded colby-jack cheese
Salt and pepper
Cook the pasta in salted water according to the package directions, but reduce the cooking time by one minute. Drain and set aside.
In a small bowl combine the evaporated milk, egg, hot sauce and spices. Mix well and set aside.
In the same pot you cooked the pasta in heat the butter over medium heat. Once it foams add the onion, garlic and jalapeno. Cook for two minutes, or it begins to soften. Add the Rotel and cook an additional two minutes. Add the pasta to the pot and turn to coat, then reduce the heat to medium low and add the egg mixture. Cook, constantly stirring, until the sauce thickens, about three to five minutes. Add the bacon and turn to coat.
Turn off the heat and add the shredded cheeses in three installments, making sure the first is completely incorporated before adding the next. Serve immediately. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Three Cheese Macaroni And Cheese With Country Smoked Bacon
by sgre52160
1 (8 oz) pkg small pasta shells, cooked al dente, drained Salt and ground black pepper to taste 1 pinch garlic salt 3 tsp. butter 1 1/2 cans (11 oz.) condensed cream of cheddar cheese soup 1
by sgre52160
1 (8 oz) pkg small pasta shells, cooked al dente, drained Salt and ground black pepper to taste 1 pinch garlic salt 3 tsp. butter 1 1/2 cans (11 oz.) condensed cream of cheddar cheese soup 1
Macaroni & Cheese With Bacon
by sgre52160
1 teaspoon kosher salt, plus more for salting the pasta water 1 pound fusilli (corkscrew) or other pasta 3/4 pound bacon or pancetta, diced (about 1 cup cooked) 3 cups heavy cream 2 cups firmly
by sgre52160
1 teaspoon kosher salt, plus more for salting the pasta water 1 pound fusilli (corkscrew) or other pasta 3/4 pound bacon or pancetta, diced (about 1 cup cooked) 3 cups heavy cream 2 cups firmly
Bacon Pimento Macaroni & Cheese
by sgre52160
2 cups elbow macaroni 4 tbsp. butter 3 tbsp. all-purpose flour 1 tsp. dry mustard powder 2 cups milk 8 oz. sharp cheddar cheese, shredded 5 dashes hot sauce 1 (4 oz) jar pimentos, drained 5
by sgre52160
2 cups elbow macaroni 4 tbsp. butter 3 tbsp. all-purpose flour 1 tsp. dry mustard powder 2 cups milk 8 oz. sharp cheddar cheese, shredded 5 dashes hot sauce 1 (4 oz) jar pimentos, drained 5
Macaroni And Cheese With Bacon, Leeks, And Thyme
by sgre52160
1 pound medium pasta shells (or elbow macaroni) 1/2 pound thick-sliced bacon 2 leeks, cleaned and thinly sliced crosswise (white and light green parts only) 1 teaspoon minced fresh thyme leaves 3
by sgre52160
1 pound medium pasta shells (or elbow macaroni) 1/2 pound thick-sliced bacon 2 leeks, cleaned and thinly sliced crosswise (white and light green parts only) 1 teaspoon minced fresh thyme leaves 3
Macaroni And Cheese With Thyme Bacon Crumbs
by sgre52160
1 (8-ounce) package elbow macaroni 8 ounces bacon, cut into 1⁄4-inch pieces 1 cup plain dry breadcrumbs 1 teaspoon minced fresh thyme 3 tablespoons unsalted butter 3 tablespoons all-purpose flo
by sgre52160
1 (8-ounce) package elbow macaroni 8 ounces bacon, cut into 1⁄4-inch pieces 1 cup plain dry breadcrumbs 1 teaspoon minced fresh thyme 3 tablespoons unsalted butter 3 tablespoons all-purpose flo
view more member recipes
related CDKitchen recipes
Macaroni 'N Cheese With Bacon
Macaroni, Bacon and Cheese
Farmhouse Macaroni And Cheese
Southern Style Baked Macaroni and Cheese
Four Cheese Macaroni And Cheese
Pearl Bailey's Macaroni And Cheese
Polka Dot Macaroni And Cheese
Baked Old Fashioned Macaroni And Cheese
Macaroni & Cheese For 100
Easy Cheesy Beef Mac