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Ingredients
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1 (8 ounce) package elbow macaroni
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¼ cup butter
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1 small onion, diced
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5 jalapeno peppers, seeded and minced (Optional)
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2 cloves garlic, minced
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2 tablespoons all-purpose flour
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2 cups 2% milk
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½ teaspoon garlic powder
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½ teaspoon seasoned salt
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¼ teaspoon ground black pepper
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2 dashes Worcestershire sauce, or more to taste
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1 (8 ounce) package light processed cheese food (such as Velveeta Light®), cubed
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2 ounces cream cheese, cubed
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1 pinch salt to taste
Crumb Topping:
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3 slices bacon
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⅓ cup seasoned panko bread crumbs
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2 tablespoons grated Parmesan cheese
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1 jalapeno pepper, sliced into thin rings (Optional)
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish.
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to pot; set aside.
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Melt butter in a saucepan over medium heat. Add onion and jalapenos; cook until just softened, 3 to 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Mix in flour, coating vegetables well. Whisk in milk slowly until smooth. Bring to a simmer, whisking constantly until thickened, about 3 minutes. Reduce heat to low.
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Season sauce with garlic powder, seasoned salt, black pepper, and Worcestershire sauce. Stir in processed cheese and cream cheese until melted and sauce is smooth, about 5 minutes. Season with salt.
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Pour macaroni into cheese sauce and stir to coat completely. Pour into the prepared baking dish.
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cool briefly.
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Crumble bacon and mix with panko bread crumbs and Parmesan cheese in a small bowl. Sprinkle evenly over macaroni. Top with jalapeno slices.
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Bake, uncovered, until browned and bubbly, 30 to 40 minutes. Let cool for 10 minutes before serving.
Cook's Note:
You can also use 2 tablespoons butter plus 2 tablespoons bacon grease instead of 1/4 cup butter, if desired.
Nutrition Facts (per serving)
333 | Calories |
16g | Fat |
34g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 333 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 9g | 44% |
Cholesterol 45mg | 15% |
Sodium 786mg | 34% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 1g | 5% |
Total Sugars 7g | |
Protein 14g | 29% |
Vitamin C 6mg | 6% |
Calcium 268mg | 21% |
Iron 1mg | 8% |
Potassium 328mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.