Bacon & Poblano Mac and Cheese

Applewood Smoked Thick Cut Bacon 12oz

This Bacon & Poblano Mac and Cheese, featuring Sunnyvalley Smoked Applewood Bacon and roasted poblano chilis, takes a classic comfort food to new heights. The smoky bacon and mildly spicy poblanos blend perfectly with the creamy Bechamel sauce, making this a memorable dish that friends and family will love. The California-centric topping of La Panzanella Sourdough Crackers adds a local flair and a delicious crunch, but you can substitute panko breadcrumbs as an alternative.

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Serves:
6
Time To Prepare:
1 hour

Directions

  1. Cook the Bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of the bacon fat in the skillet. Chop the cooked bacon into small pieces and set aside.
  2. Roast the Poblanos: While the bacon is cooking, roast the poblano chilis over an open flame or under the broiler until the skins are charred and blistered. Place the chilis in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the skins, remove the seeds, and dice the chilis.
  3. Cook the Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
  4. Make the Bechamel Sauce: In the skillet with the reserved bacon fat, add the butter and melt over medium heat. Stir in the flour and cook for 2-3 minutes, stirring constantly, until the mixture is golden and bubbly. Gradually whisk in the milk and continue to cook, whisking constantly, until the sauce thickens, about 5-7 minutes.
  5. Add Cheese and Seasoning: Remove the skillet from the heat and stir in the shredded cheddar, Monterey Jack, and Parmesan cheeses until melted and smooth. Add the Dijon mustard, smoked paprika, salt, and pepper to taste.
  6. Combine and Bake: Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the cooked macaroni, chopped bacon, diced poblanos, and cheese sauce. Mix well to coat the macaroni evenly. Transfer the mixture to a greased 9×13-inch baking dish.
  7. Add Topping: In a small bowl, combine the crushed La Panzanella Sourdough Crackers with a tablespoon of melted butter. Sprinkle the cracker mixture evenly over the top of the macaroni and cheese.
  8. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden and the cheese is bubbly.
  9. Garnish and Serve: Remove from the oven and let cool for a few minutes before serving. Garnish with chopped fresh cilantro if desired.

Ingredients

  • 10 slices Sunnyvalley Smoked Applewood Bacon, regular cut
  • 2 large poblano chilis, roasted, peeled, and diced
  • 1 lb. elbow macaroni
  • 4 tbs. butter
  • 4 tbs. all-purpose flour
  • 4 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp. Dijon mustard
  • 1/2 tsp. smoked paprika
  • Salt and pepper to taste
  • 1/2 cup crushed La Panzanella Sourdough Crackers
  • 2 tbs. chopped fresh cilantro (optional, for garnish)