Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
- 6 strips bacon, diced
- 1/2 yellow onion, diced
- 8 oz canned diced green chilies
- 1 jalapeño, diced
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 1/2 cups half and half
- 16 oz Velveeta, cubed
- 1/2 cup pasta water
Cook the pasta. Bring a pot of salted water to a boil and add the pasta. Cook to al dente, according to package instructions. Reserve 1/2 cup pasta water and drain the pasta.
Crisp the bacon. While the water is coming to a boil, add the bacon to a large skillet or braiser over low heat and cook until crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a small bowl and set aside.
Saute the aromatics. Add the diced onion, green chilies, jalapeño, and spices to the skillet and increase the heat to medium. Saute for 3-4 minutes until the onions are soft.
Make the sauce. Add the half and half to the skillet and stir well to combine. Bring to a very gentle simmer, reduce the heat, and then stir in the velveeta until melted. Add the cooked pasta and pasta water to the skillet along with the crispy bacon.
Finish. Stir until the pasta is well coated in the sauce and cook for 3-4 minutes, until the sauce is thick. Serve hot.
Calories: 306kcalCarbohydrates: 13gProtein: 16gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 61mgSodium: 1182mgPotassium: 347mgFiber: 1gSugar: 9gVitamin A: 924IUVitamin C: 5mgCalcium: 410mgIron: 0.3mg