Bacon Mac and Cheese

SERVES 6-8

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WHAT'S NEEDED
HOW TO MAKE
  • 1 (16 ounce) package pasta shells
  • 5 slices cooked bacon, crumbled
  • 3 cups whole milk
  • 1/2 cup butter
  • 1/2 cup green onion, minced
  • 4 cloves garlic, minced
  • 5 tablespoons Cholula® Chipotle Hot Sauce
  • 6 tablespoons all-purpose flour
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 cups extra-sharp Cheddar cheese, shredded
  • 1 cub Monterey Jack cheese, shredded

  • 1
    Bring a large pot with salted water to a rolling boil. Stir in pasta shells and return to boil. Cook uncovered, stirring occasionally, until the pasta has been cooked through, but is still firm to the bite (about 8 minutes). Drain and set aside.
  • 2
    Heat milk in saucepan until hot, but not boiling.
  • 3
    Melt butter in a saucepan. Cook and stir the onion, garlic, and Cholula Chipotle until the unions are translucent (about 5 minutes). Whisk in flour, 1 tablespoon at a time, and let cook for about 3 minutes, whisking constantly to avoid burnin
  • 4
    Whisk in the hot milk, 1/2 a cup at a time, and stir in smoked paprika, salt, and pepper.
  • 5
    Bring the mixture to a simmer (do not boil), whisking constantly until thickened (about 2 minutes).
  • 6
    Whisk in the cheeses, about 1/2 a cup at a time, and stir until the cheeses have melted and the sauce is thick and smooth.
  • 7
    Stir in pasta shells and bacon gently to combine.


Recipe By:  Courtesy of Chef Misty Alafranji/Elite Associate NorCal @farmtoforktofuture @mistyalafranji