PepperJack Mac
Serves2
1Cup Uncooked Elbow Macaroni
2Bacon Strips, Chopped
Cup Chopped Onion
Cup Sliced Fresh Mushrooms
1 Teaspoons Butter
1Tablespoon All-Purpose Flour
Cup Plus 2 Tablespoons Chicken Broth
Cup Plus 2 Tablespoons 2% Milk
Cup Shredded Pepper Jack Cheese
Teaspoon Italian Seasoning
DashSalt and Pepper
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Cook macaroni according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving teaspoon of drippings.
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In the same skillet, saute onion and mushrooms in drippings and butter until tender. Stir in flour until blended; gradually stir in broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese, Italian seasoning, salt and pepper. Cook and stir over medium heat until the cheese is melted.
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Drain macaroni; stir macaroni and bacon into sauce mixture.
Recipe & Photo Credit: Taste of Home: Simple & Delicious Magazine
Hmmmn.. I might have been tempted to name this dish Mushroom Mac 'n Cheese, regardless of the Pepper Jack. The bacon must give it a real lift!