Gooey, smoky, creamy, and spicy—this mac and cheese truly has it all.
1/4 cup sliced pickled jalapeño peppers, minced1 teaspoon Frank’s RedHot or other hot sauce8 ounces American cheese, cut into 1/2-inch cubesCook bacon in a medium skillet over medium heat, stirring, until completely crisp, about 8 minutes. Remove from heat. Stir in fresh and pickled jalapeños, scraping up browned bits from bottom of pan. Set aside. Remove some of mixture to a separate small bowl and reserve for garnish.
Cover pan, remove from heat, and let stand until pasta is barely al dente, about 8 minutes.Meanwhile, whisk together evaporated milk, eggs, hot sauce, and mustard in a bowl until homogeneous. Toss cheeses with cornstarch in a large bowl until thoroughly combined.When pasta is cooked, drain it and return it to saucepan. Place over low heat, add butter, and stir until melted.
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