Did mac and cheese just get better? We made this stove-top version with bacon, shrimp, and 3 types of shredded cheese. But, we'll let you decide.

Cheesy Shrimp Mac and Cheese

Preheat oven to 400 degrees. Lightly grease 6 (12-oz. each) ramekins or 1 (3-quart) baking dish; set aside. Cook pasta in lightly salted boiling water for 7 minutes. Drain pasta. Toss with 1 tablespoon butter. Set aside to cool. 

Meanwhile, cook bacon in large pot over medium heat for 5 minutes. Add shrimp and 2 jalapeno peppers. Cook 1 minute or until shrimp are opaque. Remove shrimp and bacon with a slotted spoon. Reserve drippings and peppers in pot.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.

Add remaining 1/4 cup butter to pot. Melt butter over medium heat. Gradually whisk in flour to form a thick paste. Continue whisking over medium heat for 1 to 2 minutes. Slowly whisk milk into flour mixture. Cook for 5 minutes or until thickened, whisking occasionally. Remove from heat. Stir in cheeses, chili powder, lemon-pepper seasoning, garlic salt, ground mustard, cayenne pepper, cooked pasta and shrimp, and bacon. Heat through. 

Divide pasta mixture among ramekins or transfer to 3-quart dish. Combine bread crumbs, Parmesan cheese, and remaining jalapeno pepper; sprinkle mixture on top. Bake 20 minutes or until golden brown.