Ingredients
- •1 lb elbow macaroni
- •8 oz sharp cheddar, shredded
- •8 oz pepper jack cheese, shredded
- •8 oz American cheese, cubed
- •1 can (12 oz) evaporated milk
- •1 cup whole milk
- •8 oz thick-cut bacon, cooked crispy and crumbled
- •2–3 jalapeños, seeded and diced
- •4 tbsp butter
- •1 tsp smoked paprika
- •½ tsp garlic powder
- •Salt and pepper
- •Optional: sliced jalapeños for topping
Instructions
1
Cook macaroni to just under al dente
2
Drain and rinse
3
Cook bacon until crispy, crumble
4
Combine macaroni, all cheeses, evaporated milk, whole milk, butter, most of bacon (reserve some for topping), diced jalapeños, paprika, and garlic powder
5
Season with salt and pepper
6
Vacuum seal or use ziplock
7
Sous vide at 170°F (77°C) for 1 h 30 min
8
Shake bag every 30 min
9
Remove and stir well
10
Top with reserved bacon and sliced jalapeños
11
Serve immediately
Notes
- •Adjust jalapeños for desired heat
- •Pepper jack adds creamy spice
- •Bacon adds smoky richness
- •Great for BBQ gatherings
Nutrition information
Calories
580 cal
Protein
28g
Fat
34g
Carbs
42g
Tags
baconspicyjalapeñocreamybbq side