Ingredients 

16 ounces dry cellentani (corkscrew) pasta

16 ounces thick cut bacon, uncooked

3 tablespoons unsalted butter

4-6 large jalapeno peppers, seeds and veins removed (diced)

¼ cup all-purpose flour

2 teaspoon kosher salt + more for pasta water

1 teaspoon cayenne pepper

3 cups milk

8 ounces Wisconsin cream cheese, cut into 8 pieces

1 cup (4 ounces) Wisconsin mild cheddar cheese, shredded

2 cups (8 ounces) Wisconsin Colby-Jack cheese, shredded

Click here for directions

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