Pepper jack mac and cheese

By granolagina

Ingredients

• Dash salt and pepper
• 1/4 teaspoon Italian seasoning
• 1/4 cup plus 2 tablespoons 2% milk
• 1/4 cup plus 2 tablespoons chicken broth
• 1 tablespoon all-purpose flour
• 1-1/2 teaspoons butter
• 1/4 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 2 bacon strips, chopped
• 1 cup uncooked elbow macaroni
• 3/4 cup shredded pepper Jack cheese

Details

Servings 2

Preparation

Step 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.
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.
Drain macaroni; stir macaroni and bacon into sauce mixture. Yield: 2
servings.

Nutrition Facts: 1-1/4 cups equals 423 calories, 23 g fat (12 g saturated fat), 65 mg cholesterol, 707 mg sodium, 36 g carbohydrate, 2 g fiber, 20 g protein.