Prep Time
10 mins
Cook Time
25 mins
Ingredients
1 16oz Elbow macaroni
1 16oz Package of sliced bacon; chopped
2 Cloves Garlic; minced --- 2 cloves = approx. 3tsp
2 Tbsp All-purpose flour
1 Cup Chicken broth
1 Cup Milk
1 8oz Block cream cheese; softened
1 8oz Package of shredded Monterey Jack cheese
3 Count Jalapeño peppers; seeded and minced
1 Count Large egg, lightly beaten
1 8oz Package shredded Cheddar cheese
1 Count Green onion; chopped
Instructions
Preheat oven to 400°F.
Cook macaroni according to package directions.
Meanwhile, cook bacon in a skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in skillet.
Cook garlic in hot drippings for 30 seconds. Add flour; cook, stirring constantly for 2 minutes.
Gradually stir in broth and milk; cook, stirring often, until thickened and bubbly. Add cream cheese, stirring until melted. Stir in Monterey Jack, peppers, and egg until blended. Stir in pasta and half of bacon.
Spoon into 2 (12-cup) greased muffin pans. Bake 20 minutes or until edges are golden brown. Sprinkle with Cheddar, and bake 3 minutes longer or until cheese is melted.
Sprinkle with remaining bacon and optional green onion to taste. Cool in pans 15 minutes before serving.
