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1
Preheat the oven to 400 degrees F. Cook the pasta in salted water until al dente, according to package instructions.
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2
Drain and set aside.
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3
In a large pot (I used a Dutch oven), cook the bacon over medium-high heat in batches and drain the cooked bacon on a paper towel-lined plate.
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4
Continue with the rest of the bacon, emptying out the grease before cooking the next batch, but reserve the last batch of grease.
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5
Set the cooked bacon aside.
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6
In the hot bacon fat, add the onion, garlic, red pepper, tomato and jalapeno and cook until soft, about five minutes.
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7
Add the can of green chiles, undrained, and mix to incorporate.
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8
Add the seasonings and mix.
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9
Add the butter and flour and stir until melted and the vegetables are evenly coated (they will be very thick and goopy looking).
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10
Add the milk and whisk until thick, about five minutes.
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11
Once the mixture can coat the back of a spoon, add the pepper jack cheese and 1/2 pound of the cheddar.
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12
Mix until incorporated.
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13
Mix in the cilantro and taste for seasonings.
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14
Add the pasta and bacon back in and stir to mix.
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15
Adjust seasoning according to your taste.
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16
Pour the macaroni into a large pan and top with the remaining cheddar.
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17
Sprinkle some paprika on top and bake for about 20-25 minutes, or until the cheese is golden and bubbly.
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18
Top with hot sauce, chopped green onions or chopped jalapenos.
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19
Enjoy!
