INGREDIENTS:
- 8 ounces diced bacon
- 1 to 2 red or green jalapeños, seeds and ribs removed, minced
- ¼ cup sliced pickled jalapeno peppers
- 1 pound elbow macaroni
- Kosher salt
- 1 (12-ounce) can evaporated milk
- 2 large eggs
- 1 teaspoon hot sauce
- 1 teaspoon ground mustard
- 1 pound extra-sharp cheddar cheese, grated
- 8 ounces American cheese, cut into ½-inch cubes
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter, cut into 2 chunks
- Cook bacon in FIREDISC® cooker over medium heat, stirring, until crisp, about 8 minutes. Remove from heat. Stir in fresh and pickled jalapeños, scraping up browned bits from the bottom of the pan. Set aside.
- Remove some mixture to a small bowl to reserve for garnish. Place macaroni in a large saucepan and cover it with salted water by 2 inches. Bring to a boil over high heat, stirring to keep the pasta from sticking. Cover pan. Remove from heat. Let stand until al dente, about 8 minutes.
- Whisk together evaporated milk, eggs, hot sauce, and mustard in a bowl. Toss cheeses with cornstarch in a large bowl until combined. After the pasta cooks, drain it and move it to the FIREDISC® cooker. Place over low heat
- Add butter. Stir until melted. Add bacon/jalapeño mixture (including bacon fat), milk mixture, and cheese mixture.
- Cook, stirring, until cheese melts and the mixture is hot and creamy. Season to taste with salt and more hot sauce. Serve immediately, topped with reserved bacon/jalapeño mixture.
- NOTE: To reheat pasta, add a few tablespoons of milk to the pan. Cook, stirring, over medium-low heat until hot.
- Credits to seriouseats.com: https://www.seriouseats.com/bacon-jalapeno-stovetop-macaroni-and-cheese-recipe>
