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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This spicy dish is a fast favorite with Sarah Gilbert. If she has extra time, she tops it with Parmesan bread crumbs and bakes, uncovered, in a casserole dish at 375° for about 30 minutes or until golden brown. âSarah Gilbert, Beaverton, Oregon Ingredients:
1 cup uncooked elbow macaroni |
2 bacon strips, chopped |
1/4 cup chopped onion |
1/4 cup sliced fresh mushrooms |
1-1/2 teaspoons butter |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 cup plus 2 tablespoons chicken broth |
1/4 cup plus 2 tablespoons 2% milk |
3/4 cup shredded pepper jack cheese |
1/4 teaspoon italian seasoning |
dash salt and pepper |
Directions:
1. 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 3/4 teaspoon drippings.
2. 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 cheese is melted.
3. Drain macaroni; stir macaroni and bacon into sauce mixture. Yield: 2 servings.
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