Baked Mac and Cheese with Jalapeno and Bacon Bits

By Ciara Cox

2.5 cups milk
2 bay leaves
1 pound elbow pasta
4 TB (1/2 stick) butter
3 TB flour
1.5 cups grated cheese (sharp Cheddar is great!)
½ cup grated Parmesan
salt and pepper to taste
½ cup or more breadcrumbs (fresh is best!)
bacon (about 6 strips thick cut)
jalapeño - minced

1. Preheat oven to 400°. Bring a large pot of water to boil. Grease a 9x13-inch backing dish with 1 TB of the butter.
2. Cut the bacon into pieces and cook until crispy. Place on paper towel and set aside.
3. In a small saucepan, heat the milk with the bay leaves over medium-low heat. Cook until small bubbles appear on the sides of the pan (approx. 5 minutes). Turn off the heat and set the milk aside.
4. Salt the boiling water and cook the pasta al dente. Drain and rinse the pasta (so it stops cooking) and place pasta in a large bowl.
5. Melt 3 TB of butter in a medium saucepan over medium-low heat until foamy. Add the flour and cook for five minutes, stirring constantly, until the mixture browns. Take the bay leaves out of the milk and add a fourth of the milk to the butter and flour mixture stirring the whole time. Once the mixture becomes smooth, add more milk and stir. Continue adding the milk slowly until it is all added in. The mixture should be thick and smooth.
6. Add the Cheddar (or whichever cheese you choose) and stir together.
7. Pour the sauce over the pasta and add the Parmesan. Mix in the jalapeño and bacon. Season with salt and pepper to taste. Pour the pasta mixture into the 9x13 dish. Top liberally with breadcrumbs and bake until the crumbs turn brown, about 15 minutes. Serve hot and enjoy!!