8
jalapeños, seeded and finely chopped, plus more for topping
1 cup
panko
Method
Heat oven to 375 degrees with rack in the middle of oven.
Melt half of the butter in a large saucepan over medium heat. Add flour to melted butter whisking constantly until flour is fully absorbed in butter.
Slowly whisk in milk one cup at a time. (The slower you add the milk quicker the sauce will thicken.)
Once sauce is thick stir in cream cheese along with all grated cheese, reserving 1 cup, until cheese is melted.
Add salt, pepper and garlic powder. Adjust seasoning if needed and add all but 2 tbsp of the bacon and jalapeños and remove from heat.
While the sauce is cooking, cook pasta in a large pot according to package instructions. Stir together the cooked macaroni noodles and the sauce and transfer to a 9 x 13 baking dish, or a large (12-14”) skillet that has been prepped with cooking spray if needed.
In a small skillet melt remaining butter. Remove from heat and toss panko into melted butter.
Top with remaining cheese and buttered panko. Bake in the oven until golden and bubbling, 30-40 minutes.
Once finished top with sliced jalapeños and reserved bacon. Serve warm.