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Ingredients
- 10 Slices Bacon – cooked, crumbled and set aside
- 1 Small Onion – chopped
- 2 Cloves Garlic – minced
- 1 Tablespoon Butter
- 2 Tablespoons Flour
- 1 Cup Chicken Broth
- 1 Cup Heavy Cream
- 1 eight ounce Block of Cream Cheese – cut into small pieces
- 2 Cups shredded Cheese – Colby or Cheddar is best
- 2 Tablespoons Jalapeno peppers – chopped (this is optional)
- 1 Pound Hamburger Meat – cooked and drained
- 3 Cups Wide Egg Noodles – cooked according to directions on package
Details
Adapted from kelliskitchen.org
Preparation
Step 1
Using the bacon grease left in pan after frying the bacon, add the onion and garlic and cook until soft.
Add the flour and butter, stirring constantly to make a roux.
After the “white” from the flour is gone, add in the broth and cream, stirring the entire time.
Once incorporated add in the cream cheese , still stirring.
When the cream cheese has melted, take the pan off the stove and add in 1 cup of the cheese mixing it in.
Add in the hamburger, noodles, some of the bacon and the Jalapeno peppers if you are using those. Mix well.
Scoop it into a greased 9×9 baking dish then cover with foil and bake in a preheated 350F oven for 30 minutes.
Pull it out and take the foil off. Add the last cup of cheese on top and return to the stove for 10 more minutes or until the cheese is melted and bubbly.
Once you bring it out, sprinkle the remaining bacon on top and let it rest for about 15 minutes before you dig in! Enjoy!
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