Ingredients
1 package (16 ounces) elbow macaroni3 tablespoons butter3 tablespoons all-purpose flour2 cans (12 ounces each) evaporated milk3 tablespoons yellow mustard3 to 4 tablespoons chopped pickled jalapenos4 cups shredded cheddar cheese, divided1/2 pound thick-sliced bacon strips (about 7 strips), cooked and crumbled
Preparation
Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions.
Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk and mustard. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in jalapenos and 3 cups cheese until cheese is melted.
Reserve 1/4 cup crumbled bacon; stir remaining bacon into sauce.
Drain macaroni and return to pot; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining cheese and reserved bacon. Bake, uncovered, 8-10 minutes or until cheese is melted.
