dinner is waiting for you

100% In-Home Culinary Experience. Chef Inspired. Customized. Convenience.


Click Here to Add a Title

Click this text to edit. Tell users why they should click the button.

Back To Recipe Index

Click Here to Add a Title


• 8 oz. bacon, large diced, or diced smoked pork belly

• 6 T. butter

• 6 T. flour

• 3.5 C. whole milk

• 5 oz. yellow sharp cheddar, shredded

• 4 oz. white cheddar, shredded

• 3 – 4 chiles, roasted and diced

• ½ tsp. cumin

• 6 C. cooked pasta (any other desired walled or rolled pasta)

• ½ C. panko

• 1 T. olive oil

• ½ T. paprika

• Salt, Pepper

• Cilantro, for garnish

• Lime Wedges, for garnish

• 2-3 oz. blue cheese, crumbled, for topping


1. In a saute pan, add 1 T. oil and heat over medium heat. Add the bacon and render the fat and cook until the bacon is crispy. Remove and set aside to a paper towel lined plate.

2. In a sauce pan, melt the butter. Add the flour while whisking constantly. Cook for 3-4 minutes to cook out the starches from the flour. Slowly add the milk while whisking constantly so no lumps form. Remove from the heat and add the cheddar cheeses, in batches, making sure the cheese is fully incorporated before adding more. Add the chiles, cumin, cooked pasta, and bacon and toss everything together well into the cheese sauce. Transfer to a casserole dish.

3. In a bowl combine the panko, olive oil, paprika and salt and pepper. Fluff with a fork.

4. Top the casserole with the blue cheese, then top with the panko mixture. Bake in a preheated 425 degrees oven for 12-15 minutes or until the panko is golden brown. Garnish with cilantro and lime wedges.