Jalapeno Bacon Mac and Cheese

Begin by filling a large container with salted water and placing it on the stovetop to reach its boiling point. Once boiling, cook elbow macaroni in the water, stirring occasionally, until it reaches a tender yet slightly resistant texture, typically within 8 minutes. Remove from the water and set aside.

In a large cooking vessel, cook diced bacon over medium-high heat, stirring occasionally, until it reaches a nearly crispy state, usually taking about 5 minutes. Add sliced jalapeños to the pan and continue cooking until they become soft and the bacon is fully crispy, approximately 5 minutes. Carefully pour out some of the excess fat from the pan, retaining about 4 tablespoons of it.

To add depth to the mixture, stir in a paste made from chile peppers into the pan and continue cooking for 1 minute. Add salt and pepper to taste, then incorporate a small amount of flour into the pan and cook for another minute. Next, sauté minced garlic in the pan for 1 minute before pouring in milk.

Once the mixture has thickened slightly, remove it from the heat source and let it sit for 10 minutes to allow it to cool slightly, thereby preventing the cheese from separating. During this time, stir in a combination of Cheddar and Parmesan cheese until fully melted.

Add the cooked elbow macaroni to the mixture and combine it thoroughly. Finally, serve the dish hot.