My Market, My Orange Juice

Spicy Bacon Mac & Cheese


A classic family favorite, this recipe for mac & cheese by Corvallis Chef Kirk Veroneau is kicked up a notch with the addition of bell peppers, jalapeños, green onions and crunchy bacon. Serves 8.

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At a glance

6 c Western Family Rotini Pasta
1/2 gal water
1T vegetable oil
8 strips Western Family bacon, diced
1 lg red bell pepper diced
1 sm can la Victoria diced jalapeños, drained
2 c Western Family evaporated milk
6 green onions, chopped
1/2 c Western Family sliced black olives
1 c Western Family Shredded Monterey Jack Cheese
1 c Western Family Shredded Cheddar Cheese


Cook pasta in boiling, lightly salted water for 15 min or so. Drain pasta and set aside.

In large sauce pan, brown bacon and peppers in oil, then drain off oil when finished. Add pasta and all remaining ingredients to pot. Bring to light boil, turn heat down and simmer for 5-10 min, stirring frequently until sauce starts to thicken. Turn off heat and let stand for 5 min.


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