This recipe makes a grown up version of mac n cheese with a smooth, velvety, and smoky Gouda and Swiss cheese sauce that is gently tossed with perfectly al dente penne pasta then topped off with salty crunchy bacon pieces and spicy lightly fried jalapeños.
All the tables were filled and the musica (music) coming from the live band on the patio was blaring and enjoyable. Pushing our way through crowds we found the front. La línea (the line) was out the door and there was a wait. The servers were rushing to get to their mesas (tables) and the customers were relishing in their meals. The open cocina (kitchen) inside showed the staff in their element moving quickly and turning out all the orders.
- 8 oz bacon, cut into small pieces
- 16 oz box Penne Rigate
- 3 Tbsp. butter
- 4 Tbsp. flour
- 2 c. whole milk
- 3 c. grated smoked Gouda cheese
- 1 c. grated Swiss cheese
- ¼ tsp. black pepper
- ¾ tsp. salt