Jamaican Jerk Bacon Mac & Cheese
12 ounces of dry cavatappi pasta
½ cup Jamaican jerk bacon, ¼" dice (can substitute pepper bacon)
¼ cup unsalted butter
¼ all-purpose flour
2½ cups whole milk
2 cup sharp cheddar, freshly shredded
1 cup Pepper Jack cheese, freshly shredded
2 ounces cream cheese
½ tsp kosher salt
Prepare pasta according to package directions.
While pasta is cooking, fry the diced jerk bacon in a medium sized pan over medium heat until brown and cooked through. Set aside.
Melt the butter in a large saucepan over low heat. Whisk in the flour and cook for 1 minute, whisking constantly. Gradually whisk in milk and cook over medium heat, whisking constantly until mixture thickens. Whisk in the three cheeses and the salt, whisking until the cheese is fully incorporated and the sauce is smooth.
Stir the cooked pasta and jerk bacon into the sauce and heat through, about a minute or two.
Serve as a side dish or as a main dish with a salad or green vegetable. Enjoy!