I’m a bit quirky. I have a feeling you are not the least bit surprised.
For the past couple of weeks I’ve been spending lots of time in the car. Eating, working, resting, and a lot of waiting patiently for school to get out. Perhaps a bit more waiting and much less patience. I already knew I had issues eating in the car but this new “living out of the car” episode of my life has taken it to a whole new level.
One of my strange quirks is that I’m acutely self-conscience when I’m eating in the car. If there is someone within watching distance I have to stop eating. I’m so weird.
I’ll be driving down the street inhaling the Apple Fritter I just tried to talk myself out of buying at the grocery store when I’ll get stopped at a stop light. Suddenly that mound of sweet fried dough is sitting in my lap while I sit looking inconspicuous until the light changes to green and I start inhaling again as if nothing happened.
I can’t help myself. It could be a pile of carrots and I’d still be all weird but when it’s something sinfully bad I get extra sensitive. Who wants to be driving down the street, look over, and see someone chewing a big mouthful of donut? Seriously. Ew.
Donuts aren’t my only weakness lately. Cheesy comfort food like macaroni and cheese has been helping me get through the temperamental weather, long days, and even longer hours of paperwork as we get close to buying a home. I may just have to make this Jalapeno Popper Macaroni and Cheese the inaugural dish in the new kitchen. Ah. Who am I kidding!? It will probably be pizza.
- 1 lb elbow pasta
- 4 pieces of bacon, diced
- 1 tablespoon butter
- 2 tablespoons flour
- 2 cups milk
- 4 oz cream cheese
- 1 cup cheddar cheese
- 1 cup pepper jack cheese
- 1 jalapeño pepper
- Preheat oven to 425°. Slice the jalapeño in half (remove the seeds if desired), place on a baking sheet, and roast for 7-10 minutes, or until slightly browned.
- Bring a pot of water to boil. Add pasta and cook until al dente.
- Preheat a skillet over medium high heat. Fry the diced bacon until crisp. Remove to a paper towel and drain the grease, keeping approximately one tablespoon in the pan.
- Turn the heat to medium. Add the butter, melt, and whisk in the flour until it creates a rue (or a paste like sauce). Slowly add the milk, whisking constantly.
- Add the cream cheese and stir until melted.
- Remove from the heat and add the cheese. Stir until melted and incorporated.
- Dice the jalapeño and add to the cheese sauce.
- Pour the pasta into a casserole dish and pour the cheese sauce evenly over it. Sprinkle with bacon and serve.