1 serrano pepper, stemmed, seeded, and finely diced
4 strips Oscar Mayer® Bacon, cooked and chopped
Seasoned Bread Crumbs
2 tablespoons unsalted butter
½ cup panko breadcrumbs (75 g)
¼ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon smoked paprika, or cayenne pepper
Toppings
Cholula® Hot Sauce
½ serrano pepper, thinly sliced on the bias
Nutrition Info
Calories 504
Fat 26g
Carbs 41g
Fiber 1g
Sugar 5g
Protein 24g
How to Make It
1. Step
Make the spicy mac ‘n’ cheese: Bring 8 (1.9 liters) cups of water to a boil in a medium saucepan. Add the macaroni and cook for 11–12 minutes, or until tender, stirring occasionally.
2. Step
Drain the macaroni (do not rinse),then return to the pan. Squeeze the cheese sauce over the hot macaroni and add the Kraft® Shredded Pepper Jack Cheese, serrano pepper, and Oscar Mayer® Bacon. Stir until the cheese is melted and well incorporated. Transfer to a serving dish.
3. Step
Make the seasoned bread crumbs: Melt butter in a small nonstick pan over medium heat. Add the breadcrumbs, salt, garlic powder, and paprika to the pan and cook, stirring frequently, until the bread crumbs are browned and toasted, 3–4 minutes.
4. Step
Sprinkle the bread crumbs on top of the mac ‘n’ cheese, then drizzle with the Cholula® Hot Sauce and garnish with the sliced serrano.
