Andrew's Devilish Mac & Cheese

There are a few recipes I make so often that they go through many different variations. This is one such recipe. I think we've finally settled on this one!

Careful! It's sinfully good and devilishly hot!


6-8 slices of bacon
6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
1 pound elbow macaroni
1 12-ounce can of Chipotle Peppers in Adobo Sauce, minced
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
5 cups milk
10 ounces Pepper Jack cheese, shredded
10 ounces sharp cheddar cheese, shredded
1 teaspoon table salt


1. Cook bacon over low heat until crisp. Drain and chop fine. Reserve bacon fat.

2. Pulse bread or muffins and 1 tablespoon of bacon fat in food processor until chopped and well mixed. Set aside

3. Adjust oven rack to middle shelf and preheat oven to 350. Bring 4 quarts of well-salted water to boil in Dutch oven over high heat. Add macaroni and cook until pasta is almost el dente. Drain pasta and rinse under cold water to stop cooking.  Set aside in colander.

3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheese, peppers with adobo sauce (to taste) and 1 teaspoon salt until cheese is fully melted. Add pasta and stir until combined. Pour into 13x19 baking dish and bake until warmed thru. Do not allow to boil! 

4. Turn on boiler and broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then sprinkle with reserved bacon and serve.