Meat Lovers Mac

By moeself

Nutrition Facts

Servings Per Recipe 8

Amount Per Serving
Calories 525
Protein(gm)28
Carbohydrate(gm)47
Fat, total(gm)25
Cholesterol(mg)82
Saturated fat(gm)13
Dietary Fiber, total(gm)2
Sodium(mg)469

Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• Ingredients
• 1 pound medium shell-shaped pasta
• 6 slice bacon, diced
• 1/2 pound 90% lean ground beef, crumbled
• 1 3 1/2 ounce package pepperoni (from a 3.5-ounce package), about 26 slices, chopped
• 3 scallions, trimmed and sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups 2% milk
• 8 ounces Monterey Jack cheese, shredded
• 4 ounces sharp white cheddar, shredded (about 1 cup)

Preparation

Step 1

Directions

1. Heat a large pot of lightly salted water to boiling. Add shells; cook 10 minutes, or as per package directions. Drain and return to pot.

2. Meanwhile, combine bacon and ground beef in a medium saucepan over medium heat. Cook 5 minutes, stirring occasionally. Stir in pepperoni; cook another 5 minutes. Stir in 2/3 of the chopped scallions. Remove to a paper towellined plate with a slotted spoon. Discard drippings from pot.

3. In same saucepan, melt butter over medium heat. Sprinkle with flour and cook, whisking, 1 minute. Whisk in milk and bring to a simmer, whisking frequently. Simmer 3 minutes, whisking until thickened. Remove from heat and add cheeses. Whisk until smooth. Stir in meat mixture and fold into pasta. Top with remaining scallions and serve.