Ingredients
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16 ounces large sized elbow macaroni noodles (or wagon wheels shape)
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8 tablespoons butter, melted
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1 1/2 cups shredded low-fat cheddar cheese
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1 cup shredded gouda cheese
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4 ounces cream cheese
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1 tablespoon habanero sauce (or hot pepper sauce)
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1 teaspoon mustard powder
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kosher salt, to taste
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black pepper, to taste
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1 cup light sour cream
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2 cups cooked lean ham, cubed
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2 -3 tablespoons chopped jalapeno peppers (to your firey desire)
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4 slices bacon, raw and cut into 1-inch squares
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2 eggs, lightly beaten
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2 cups half & half light cream (or milk)
Instructions
- MACARONI: Cook macaroni according to package and drain well. Pour into a cast iron dutch oven (or crock pot), stir melted butter into the hot pasta and set aside.
- CHEESE SAUCE: Heat milk in a 2 quart sauce pan over medium heat until warmed. Add the cheeses, stirring gently until melted. Season to taste with habanero sauce, dry mustard, salt, and black pepper.
- Remove from heat and fold in the sour cream. Slowly add the beaten eggs while wisking to incorporate. Mix in the chopped ham and jalapenos.
- ASSEMBLY: Pour the cheese sauce over the pasta (the macaroni will be soupy at this point, but it will absorb as it bakes). Note: Dish can be covered and refrigerated for up to 2 days at this point.
- BAKE: Preheat oven to 350°F Place bacon pieces over the top. In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle over top of macaroni and bacon.
- Bake approximately 30 minutes (longer if refrigerated) until hot. Remove from oven and place tomatoes over top to resemble wagon wheels and sprinkle with a bit more black pepper if desired. Place back in the oven for 5-10 more minutes. You can turn the oven off and keep warm for a little while til ready to serve.