Jalapeno Bacon Mac-n-Cheeze

Bacon makes everything better.  Toss in some Chiles and its Heaven.  I was thinking noodle Bowl, but wanted something more like comfort food.  So Mac-n-Cheeze it is.  First we'll start with the Bacon.  I fried up a pound of thick cut, hickory smoked bacon.

I'm going to use the bacon grease for the oil in the Roux for the Jalapeno Mornay sauce.

I diced one Jalapeno and a thick slice of white Onion.

I'll fry the Jalapenos and Onion in a tablespoon of bacon fat for a few minutes.

Then add a tablespoon of flour to form a Roux, well really a Jalapeno Roux.

Add a cup of heated milk slowly, while whisking to make a Bechemel sauce.
Also added Sea Salt, Black Pepper, and Red Chile flakes here.

Finally, adding a cup of shredded Cheddar turns the Bechemel sauce into a Mornay sauce.

Add the noodles, and crumbled Bacon last.  In this case I used wide Egg Noodles, but any pasta will work.

Garnish with some more crumbled Bacon on top.
Mmmm, Nomlishious Bacon....