Ingredients
6 cups uncooked elbow macaroni1 pound bacon strips, chopped1 jalapeno pepper, seeded and minced3 cups 2% milk2 cups shredded pepper Jack cheese1 package (8 ounces) process cheese (Velveeta), cubed1 cup shredded Colby-Monterey Jack cheese1 cup shredded cheddar cheese1 teaspoon onion powder1 teaspoon chili powder1/2 teaspoon salt1/2 teaspoon pepperDash hot pepper sauce3 green onions, chopped
Preparation
Cook macaroni according to package directions.
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.
Drain macaroni; add to pan with the onions and cooked bacon. Mix well.
Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.
