Ok so I would not call this mac and cheese, I'd call it cheese lasagna, no mac involved. That said, there should be. It's a promising recipe but too soft.
If I made it again I would adapt with:
Dry pasta rather than fresh, for firmness.
Maybe a layer of chicken.
I would potentially do one pasta layer of lasagna and one of a short pasta like rigatoni.
Less cheese. Was not all necessary.
Ingredients
Lasagna pasta sheets
3 tbsp olive oil, plus more for pasta
1.5 tsp salt
100g panko breadcrumbs
25g freshly grated parmesan
110g butter
65g plain flour
1l whole milk
Black pepper
400g grated Cheddar
300g grated mozzarella
10 slices bacon, cooked and sliced into squares
2 medium jalapeños, thinly sliced
Parsley, for garnish
Method
Preheat oven to 190ºC.
Cook pasta according to package directions until al dente, about 4 to 6 minutes.
In a bowl combine 3 tbsp olive oil with the panko and parmesan.
Melt butter in a pan.
Add flour and cook until slightly golden, 2 to 3 mins.
Pour in milk and whisk until combined.
Season with salt and pepper and simmer until it begins to thicken, about 5 mins.
Remove pan from heat and whisk in 350g cheddar and mozzarella until smooth.
Ladle a small amount of cheese into the bottom of a baking dish.
Add a layer of pasta, then cheese sauce, then bacon and jalapeño slices.
Continue until all ingredients are used, ending with lasagne sheets.
Add remaining cheddar and panko mixture in an even layer on top.
Bake until cheese is bubbling and panko is golden, 25 to 30 mins.
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