Johnny Jalapeno's 'jumpin Wagon Wheels!' Macaroni and Cheese

Ingredients

Macaroni

• 16 ounces large sized elbow macaroni noodles (or wagon wheels shape)
• 8 tablespoons butter, melted

Cheese Sauce

• 2 cups half & half light cream (or milk)
• 1 cup shredded low-fat sharp cheddar cheese
• 1 cup shredded parmesan cheese
• 1 cup shredded gouda cheese
• 1 tablespoon habanero sauce (or hot pepper sauce)
• 1 teaspoon mustard powder
• kosher salt, to taste
• black pepper, to taste
• 1 cup light sour cream
• 2 eggs, lightly beaten
• 2 cups cooked lean ham, cubed
• 2-3 tablespoons chopped jalapeno peppers (to your firey desire)

Topping

• 4 slices bacon, raw and cut into 1-inch squares
• 1/2 cup breadcrumbs
• 1/4 parmesan cheese
• 2 roma tomatoes, sliced thin (or plum tomatoes)

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.