Pepper Jack Mac

11 ingredients
9 steps

Ingredients

  • 2 cups uncooked elbow macaroni
  • 5 slices center-cut bacon, chopped
  • 12 cup chopped onion
  • 8 ounces sliced fresh mushrooms (break them up some if they are large slices)
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 34 cup chicken stock
  • 34 cup milk
  • 8 ounces monterey jack pepper cheese, shredded (mine was hard to shred-I think cubed or thinly sliced would work as well)
  • 12 teaspoon italian seasoning
  • salt and pepper

Directions

  1. 1
    Cook macaroni according to package directions.
  2. 2
    Meanwhile, in a skillet, cook bacon over medium heat until crisp.
  3. 3
    Remove to paper towels with a slotted spoon; drain, reserving 3/4 t. of drippings.
  4. 4
    In the same skillet, saute onion and mushrooms in drippings and butter until tender.
  5. 5
    Stir in flour until blended; gradually stir in broth and milk.
  6. 6
    Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  7. 7
    Stir in the cheese, Italian seasoning, salt and pepper.
  8. 8
    Cook and stir over medium heat until the cheese is melted.
  9. 9
    Drain macaroni; stir macaroni and bacon into sauce mixture and serve.

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