Five-cheese bacon jalapeno mac and cheese

by

SERVES 4–6

½ pound bacon, cut into half-inch strips

½ pound mini pasta (e.g., farfalle, elbow, penne, cavatappi, fusilli or ditalini)

4 tablespoons butter, unsalted, divided

3 cups milk

¼ medium onion, studded with 1 whole clove

2 cloves garlic, peeled and whole

1 bay leaf

2 sprigs fresh thyme leaves

½ teaspoon dry mustard

3 tablespoons all-purpose flour

Kosher salt, to taste

White pepper, to taste

Pinch nutmeg

⅛ teaspoon cayenne pepper or hot sauce

1 cup Gruyere cheese, grated

1 cup sharp white cheddar cheese, grated

½ cup provolone cheese, grated

½ cup Asiago cheese, grated

½ cup Gouda cheese, grated

½ jalapeno pepper, seeds and ribs removed, minced

Cooking spray

2 tablespoons breadcrumbs

1½ teaspoon fresh basil, chopped for garnish

Heat oven to 350 F. In a large skillet over medium-high heat, cook bacon until brown and crispy. Remove from pan and drain on a paper towel–lined plate. Set aside.

In a large pot of salted, boiling water, cook pasta until al dente, about 5 minutes. Drain and toss with 1 tablespoon of butter.

In a medium saucepan over medium-low heat, warm the milk, onion, garlic, bay leaf, thyme and mustard until the milk starts to steam, about 10 minutes. Remove from heat and set aside.

In a large pot over medium heat, melt the remaining 3 tablespoons butter and add the flour. Cook, stirring constantly, about 3 to 4 minutes. Do not let it brown. Strain the milk and whisk into the flour mixture (roux) to avoid lumps. Continue to cook, stirring constantly, until thickened, about 3 to 4 minutes. Remove from heat and season with salt, white pepper, nutmeg and cayenne pepper. Add half of the grated cheeses, and stir until melted. Taste and adjust seasoning. Add bacon, pasta and jalapeno to the cheese mixture, along with remaining cheese.

Coat a baking dish with cooking spray. Pour pasta mixture into baking dish and sprinkle breadcrumbs on top. Bake until golden brown, about 30 to 35 minutes. (You may substitute any cheeses you prefer, making sure to balance hard cheeses with semi-soft.)