For some reason I was rembering an experience I had when I was younger and camping with my dad and his brother Steven. We were backpacking and camping in the high Uintas in Utah in an area we refer to as “The Lakes”. Uncle Steve was making macaroni and cheese, and I was excited and hungry. When we got the dinner however I found out he had used pepper jack cheese, and I didn’t like it because it was to spicy. I was very dissapointed.

Flash forward a number of years and my food tastes have changed and I’ve come to really enjoy pepper jack cheese. I decided I should write a pepper jack mac and cheese recipe in honor of my uncle and that camping trip. I haven’t made this yet, so some things may need adjustments in quantity, but here it is:

Uncle Steve’s Lakes mac and Cheese

4 cups (16 oz) dry macaroni
2 cups (8 oz) Cheddar – shredded
2 cups (8 oz) Pepper Jack – shredded
4 strips Bacon
1 clove garlic (minced)
2 Tbsp. flour
2 cups milk (warm)
1 egg (beaten)
1 tsp. Salt
1 tsp. white pepper
2 Tbsp. butter (melted)
½ cup grated Parmesan
½ cup bread crumbs

Preheat oven to 350

Start by cooking the macaroni until al dente. While the macaroni is cooking fry 4 slices of bacon until crispy. Remove and crumble the bacon and set aside while reserving 2 Tbsp. bacon drippings. In a large saucepan sauté the garlic in the bacon drippings for one minute. Add in 2 Tbsp flour and whisk to combine. While whisking slowly pour in the 2 Cups warm milk; whisking to removing any lumps. Beat then temper in one egg. Add the salt and white pepper. Add the shredded cheese a little at a time while stirring until it is all added. Add the crumbled bacon to the sauce. Drain the macaroni then combine the cheese sauce and macaroni and place in a large baking dish. Combine ½ cup of grated parmesan and ½ cup of bread crumbs and melted butter then sprinkle the mixture over the top of the macaroni and cheese. Bake for 30 minutes at 350 degrees.