INGREDIENTS

• 8 oz. Gluten-free Pasta (elbow, penne or rigatoni)
• 1 Tbsp. butter
• 1 C. Milk
• 8 oz. Shredded Sharp Cheddar Cheese, plus more for topping
• 2 oz. Cream Cheese
• 1 lb. Bacon Strips, crispy
• 3 Jalapeño Peppers, sliced
• ½ Red Pepper, diced
• 1 Loaf Canyon Bakehouse Heritage Style Honey White Bread

DIRECTIONS

1. Preheat oven to 375 degrees and prepare a glass baking dish with butter or cooking spray.
2. Cook the pasta until just done, but still firm and drain. Set aside.
3. In a sauté pan under a vent, heat 1 Tbsp. of olive oil or leftover bacon grease. Sauté the jalapeno slices and diced red pepper over medium heat until softened. Remove from heat and set aside.
4. Melt the butter in a saucepan over medium heat and stir in the milk.
5. Add cheddar cheese to the saucepan. Whisking as the cheddar melts, add the cream cheese.
6. Combine the pasta, peppers and cheese sauce.
7. Bake for 20-30 minutes, until bubbly and golden.
8. Allow the mac and cheese to rest for 1 hour. Cut into 8 squares.
9. Heat a skillet or griddle to 350 degrees.
10. Butter all of the bread slices on one side only.
11. Place each of the mac & cheese squares between two slices of bread, buttered sides out.
12. Grill each sandwich for 2-3 minutes on each side, until golden.