This homemade Mac and Cheese Bake gets beefed up with crisp bacon, jalapeños and a buttery-crisp Panko crumb topping makes for one delicious side dish at any picnic, potluck or dinner.
In a large saucepan over medium low heat melt the butter and add the flour. Cook for several minutes until a golden brown and slowly whisk in the milk to avoid any lumps. Add the cheddar cheese, kosher salt, black pepper and paprika, constantly whisking until all cheese is melted and sauce is smooth.
Cook elbow macaroni al dente (about 7 minutes) in heavily salted water and drain. Add macaroni, chopped bacon and jalapeños to cheese sauce and stir to incorporate completely.
Pour the mac and cheese mixture into a buttered 8x8" or 9x9" pan and crumble queso fresco evenly over top.
In a small bowl mix the Panko breadcrumbs, melted butter and chopped cilantro and crumble mixture on top.
Bake for 30 minutes at 350°F. Allow to cool for 10 minutes and firm up a little. Cut into squares and serve. Top with more crumbled queso fresco if desired.