Recipe Background
Firehouse Mac combines creamy cheese, jalapeño heat, and smoky bacon.
Firehouse Mac brings a comforting twist on a classic, swirling molten cheese with just the right kick. When you stir diced jalapeños and onions into melted butter, a savory aroma fills the kitchen. This blend hits the taste buds with a gentle heat, perfectly balanced by the creamy undertones of mozzarella and American cheese. Bacon crumbles add a whisper of smokiness, pleasing texture seekers in every bite.
While cooking, make sure to brown the panko breadcrumbs until they turn golden. This extra step offers a delightful contrast to the smooth, cheesy pasta. The breadcrumbs rest on top like a crispy crown, adding a satisfying crunch that invites you back for seconds.
As you scoop Firehouse Mac from the baking dish, it lands with a cheese pull that stretches between serving spoon and plate. This dish, updated with fiery jalapeños and smoky bacon, feels like a familiar hug on a cool evening. Whether shared at a casual dinner with friends or dressed up for a family gathering, it brings smiles all around the table.
Ingredients
- 1 teaspoon olive oil plus more, to taste
- 1/2 cup panko breadcrumbs
- 1 (16-ounce) box pasta such as cavatappi or elbow
- 4 tablespoons unsalted butter
- 2 fresh jalapeños seeds and ribs removed, diced
- 1/3 cup yellow onion diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 4 ounces cream cheese room temperature, cubed
- 2 cups mozzarella cheese shredded, divided
- 2 cups white American cheese shredded or diced, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 8 slices bacon cooked and crumbed, divided
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 3-quart baking dish.
- In a small saucepan over medium heat, add 1 teaspoon of the olive oil.
- Add the panko to the hot oil and cook, while stirring, until coated and the panko starts to brown, about 4-5 minutes.
- In a large stockpot filled with salted, boiling water, cook the pasta until 1 minute short of al dente, according to the package directions.
- Drain the pasta.
- Return the pasta to the stockpot and add the extra olive oil, tossing to coat.
- In a large saucepan over medium heat, melt the butter.
- Add the jalapeños and the onion to the melted butter and cook, while stirring, until very fragrant, about 2 minutes.
- Add the garlic and cook, while stirring, until fragrant, about 1 minute.
- Add the flour to the veggie mixture and cook, while stirring, until the raw flour smell disappears, about 1-2 minutes.
- Slowly add the heavy cream and the milk to the veggie mixture, while whisking, and continue to cook and whisk until no lumps remain and the sauce is thickened.
- Add the cream cheese cubes into the sauce mixture and cook, while stirring, until it's melted.
- Add all but 1/4 cup of the mozzarella and all but 1/4 cup of the American cheese to the sauce mixture and cook, while stirring, until it is all melted.
- Add the salt, the pepper, and the cumin to the sauce mixture and stir to combine.
- In a large mixing bowl, add the cooked pasta, the cheese sauce, and all but 2 tablespoons of the bacon crumbles and stir to combine.
- Pour the pasta mixture into the prepared baking dish.
- Top the pasta mixture with the remaining mozzarella, the remaining American cheese, the remaining bacon crumbles, and the toasted breadcrumbs.
- Bake, uncovered, until bubbly, about 15 minutes.
- Serve.
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