Bacon Jalapeño Mac and Cheese Casserole

Steps

• Prep the Pasta: Boil the cavatappi in heavily salted water for 1-2 minutes less than the package instructions. The pasta will finish cooking in the cheese sauce. Drain and set aside.
• Render the Bacon: In a large, deep skillet or Dutch oven over medium heat, cook the chopped bacon until the fat renders and the edges crisp. Remove the bacon with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of the liquid bacon fat for the panko topping, leaving the rest in the pan.
• Build the Béchamel Base: Lower the heat to medium-low. Add the unsalted butter to the remaining bacon fat in the pan. Whisk in the flour and cook for 1-2 minutes until it smells lightly toasted. Gradually pour in the warm milk, whisking constantly to prevent lumps. Simmer for 3-5 minutes until the sauce heavily coats the back of a spoon.
• Melt the Cache Valley Cheese: Take the pan off the heat to prevent the proteins from breaking. Whisk in the smoked paprika, cumin, and dry mustard. Gradually fold in 8 oz of the Cache Valley Sharp Cheddar and the full 8 oz of Pepper Jack, stirring gently until completely smooth. Fold in the fire-roasted diced jalapeños and half of the crispy bacon. Taste and adjust seasoning with salt and black pepper.
• Assemble and Bake: Preheat the oven to 375°F (190°C). Gently fold the cooked pasta into the cheese sauce until fully coated. Pour the mixture into a greased 9×13 baking dish. Top with the remaining 4 oz of Sharp Cheddar. Toss the panko breadcrumbs with the reserved bacon fat (or melted butter) and sprinkle evenly over the dish. Garnish with the raw jalapeño rings and the remaining crispy bacon.
• Finish in the Oven: Bake uncovered for 20-25 minutes until the edges are bubbling and the panko is golden brown. Let the casserole rest for 10 minutes before serving to allow the sauce to set.