Bacon-Jalapeño Stovetop Mac and Cheese

Ingredients

• 8 ounces diced bacon
• 1 to 2 red or green jalapeño peppers, seeds and ribs removed, finely minced
• 1/4 cup sliced pickled jalapeño peppers, minced
• 1 pound elbow macaroni
• Kosher salt
• 1 can evaporated milk
• 2 large eggs
• 1 teaspoon Frank's RedHot or other hot sauce
• 1 teaspoon ground mustard
• 1 pound extra-sharp cheddar cheese, grated
• 8 ounces American cheese, cut into 1/2-inch cubes
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter, cut into 2 chunks

Directions

1. In a medium skillet set over medium heat, cook the bacon, stirring as it renders, until it is fully crisp, about 8 minutes. Take the skillet off the burner. Add the fresh and pickled jalapeños and stir, loosening the browned bits from the bottom of the skillet as you go. Set the mixture aside. Spoon a little of it into a separate small bowl to use as the garnish.
2. Put the macaroni in a large saucepan and add enough salted water to cover it by 2 inches. Bring it to a boil over high heat, giving it an occasional stir so the pasta does not clump. Put the lid on the pan, take it off the heat, and leave the pasta until it is only just al dente, about 8 minutes.
3. While the pasta sits, whisk the evaporated milk, eggs, hot sauce, and mustard in a bowl until smooth and even. In a large bowl, toss the cheeses with the cornstarch until everything is well coated and combined.
4. Once the pasta is ready, drain it, then put it back in the saucepan. Set the pan over low heat, add the butter, and stir until it melts. Add the bacon and jalapeño mixture, including the bacon fat, along with the milk mixture and the cheese mixture. Cook, stirring the whole time, until the cheese has fully melted and the sauce is hot and creamy. Add salt and more hot sauce to taste. Serve right away with the reserved bacon and jalapeño mixture scattered on top.