Copyright: Yulia Grogoryeva / 123RF Stock Photo


  • 16 ounces macaroni
  • 1/2 cup melted butter
  • 3 cups of milk
  • 3 eggs
  • 2 cup Gordo’s Cheese Dip Mild
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 2 cup shredded yellow American cheese
  • 4 tablespoons butter
  • 5 slices center cut bacon
  • 2 jalapeños seeded and minced



Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add Macaroni pasta and cook for 8 to 10 minutes. Drain and toss with 1 tablespoon butter to prevent it from sticking together while you prepare the other ingredients. In a medium frying pan add bacon over medium-high heat. Fry until cooked to desired crispiness then remove and place on a paper towel to cool. Using the same sauce pan, sauté minced jalapeños in bacon grease for 2 minutes then set aside. Beat eggs, milk, salt and pepper. Mix in drained pasta. Pour melted butter into 2 quart casserole dish. Heat Gordo’s Cheese Dip and mix 1/2 cup yellow American cheese. Use a fork to help push the cheese mixture into the pasta throughout the dish. Sprinkle the remaining shredded cheese over the top of the pasta. Bake for 15 to 20 minutes or until golden brown and heated through.