Spicy Jalapeno Bacon Mac and Cheese

Ingredients

• (16 ounce) packageelbow macaroni
• (16 ounce) packagebacon, cut into bite-size piece s
• jalapeño peppers, seeded and diced
• tablespoon schile paste, or to taste
• salt and ground black pepper to taste
• tablespoon sall-purpose flour
• tablespoon minced garlic
• cup swhole milk
• ounce sshredded extra-sharp Cheddar cheese
• ounce sshredded Parmesan cheese

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
2. Place bacon in a large skillet and cook over medium high heat, turning occasionally, until nearly crispy, about 5 minutes. Add jalapeños and fry until they are soft and bacon is crispy, about 5 minutes. Drain some of the bacon fat, leaving 4 tablespoons of fat in the pan.
3. Stir chile paste into the pan and fry for 1 minute. Add salt and pepper to taste. Add flour and cook for 1 minute. Cook and stir garlic in the pan for 1 minute. Pour in milk and cook over medium heat, constantly whisking, for 5 minutes. Remove from heat and let sit for 10 minutes to slightly cool and prevent cheese from separating.
4. Stir Cheddar cheese and Parmesan cheese into mixture until melted. Add drained pasta and mix together. Serve.