- Kosher salt
- 2 bags eggs noodles
- 5 tablespoons unsalted butter
- 1 small onion, chopped
- 2 jalapenos, chopped (with seeds)
- 5 tablespoons all-purpose flour
- 1 quart whole milk
- 1 pint half-and-half
- 12 ounces Monterey Jack cheese, grated
- 8 ounces cream cheese
- 8 ounces goat cheese
- 2 cups panko bread crumbs
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 pound bacon slices
This recipe makes 1 very large mac n cheese or you can divide it into 2 pans.
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente, cooked, but with a little bite to them. Drain well, and set aside.
In a large pot, melt the butter over medium heat and saute the onion and jalapenos. Cook the mixture for about 5 minutes, or until the onion is softened. Stir in the flour and cook, stirring, for 6 minutes.
Pour in the milk and half-and-half and whisk until the mixture thickens, about 4 to 5 minutes. Add in the Monterey Jack, cream cheese, and goat cheese and whisk until all the cheese is melted. Turn off the heat and stir in the cooked noodles.
Pour the mixture into a 9 by 13-inch baking dish or 2 smaller baking dishes and set aside.
On a baking sheet, blend together the panko, melted butter and salt and spread the mixture out into an even layer on the pan. Bake in the oven until golden brown, about 10 minutes. Watch it so it doesnt burn.
On another baking sheet, lay out the strips of bacon and bake them for 15 minutes, or until crispy.
Bake the mac 'n' cheese for 15 minutes, or until bubbling. Remove from the oven and top with the toasted panko and then the bacon. Serve hot.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.