Bacon-Wrapped Jalapeño Popper Dip Mac & Cheese

There’s nothing quite like homemade macaroni and cheese, especially in a hot cast iron pan topped with crunchy panko. We mixed this cozy classic - made with gouda and cheddar - with our Bacon-Wrapped Jalapeño Popper Dip and we aren’t lying when we say we ate the entire pan. If you like a little spice in your life, give this twist on a true classic a try!

Ingredients

1. 1 Box of Small Shells Pasta (sometimes called Salad Shells)

2. 1 Cup of Shredded Gouda Cheese

3. 1 Cup of Shredded Cheddar Cheese

4. 1 Cup of Milk

5. 1/2 Cup of Bacon-Wrapped Jalapeño Popper Dip

6. 1/2 Cup of Butter

7. 1/4 Cup of Flour

Instructions

1. Preheat your oven to 400 degrees.

2. Cook pasta to al dente according to the instructions on the box (brands are slightly different).

3. Once slightly soft, drain and set aside.

4. Melt butter in a medium-hot pan and add flour to make a roux, mixing continuously.

5. When flour and butter are well combined, add milk and stir until hot.

6. Add Bacon-Wrapped Jalapeño Popper Dip and stir until melted and combined.

7. Slowly add both shredded cheeses to make a sauce - you can add slightly more or less cheese to get the sauce consistency you like.

8. Once melted, mix in your drained pasta and stir until well combined.

9. Pour noodles and cheese sauce into cast-iron pan.

10. Top with panko crumbs and butter.

11. Bake for 10 minutes or until golden brown.