- 6
Ingredients
- 3 slices bacon, chopped (optional)
- 1 teaspoon bacon drippings
- 1 (7 oz) package elbow macaroni
- 1 small onion, finely chopped
- 1/4 teaspoon minced garlic, or to taste
- 2 (14 oz) cans chicken broth
- 1 (16 oz) jar cheese sauce (such as Ragu Double Cheddar)
- 2 tablespoons chicken bouillon granules
- 2 teaspoons ground red chili pepper, or to taste
- 1 teaspoon ground black pepper
- 1 pinch crushed red pepper flakes, or to taste
Preparation
Step 1
In a large, deep skillet, over medium-high heat, cook the chopped bacon, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon on a paper towel-lined plate. Reserve 1 teaspoon of the bacon drippings. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well; set aside. Heat reserved bacon drippings in a large saucepan over medium heat, and cook the onion until translucent, about 5 minutes; stir in the garlic, and cook until the garlic is softened, about 2 minutes. Mix in bacon, chicken broth, cheese sauce, chicken bouillon granules, ground red chili pepper, black pepper, crushed red pepper flakes, and cooked macaroni. Bring to a boil and reduce heat to a simmer; cook, stirring occasionally, until the flavors have blended, about 5 minutes.