Macaroni and Cheese with Bacon and Jalapeño Peppers

We all know that the way to a man’s heart is through his stomach. This Southern comfort food staple just adds a little heat to the journey.

1 cup uncooked elbow macaroni

2 tablespoons butter

⅓ teaspoon salt

⅓ teaspoon black pepper

2 tablespoons all-purpose flour

1 cup milk

1½ cups shredded sharp Cheddar cheese

1 jalapeño pepper, sliced lengthwise, seeds and membrane removed, finely diced

2 slices bacon, cooked and crumbled

1 teaspoon Dijon mustard

Preheat the oven to 350 degrees. Coat a 1-quart baking dish with cooking spray. Cook the pasta in boiling salted water according to package directions, drain, and pour into the baking dish. In a medium saucepan melt the butter. Add the salt and black pepper. Sprinkle in the flour, stirring constantly for 2 minutes. Gradually add the milk while continuing to stir. Remove from the heat and stir in the cheese, jalapeño, crumbled bacon, and Dijon mustard. Pour over the macaroni and bake uncovered for 20 minutes or until bubbly.

Makes 2 servings.

Note: This recipe can be doubled.