Description
A creamy, cheesy, slightly spicy macaroni and cheese made with Hatch chile salsa and bacon.
Ingredients
- 3 cups Uncooked Medium Elbow Macaroni
- 3 Tablespoons All-purpose Flour
- 1 Tablespoon Butter
- 1 teaspoon Salt
- ¼ teaspoons Black Pepper
- 2 cups Non-fat Milk
- 8 ounces, weight Medium Sharp Cheddar Cheese, Shredded
- ½ cups Hatch Green Chile Salsa
- 2 slices Bacon, Cooked And Crumbled
Preparation
Cook noodles according to package directions. Once cooked, drain, rinse with cold water and set aside.
While noodles are cooking, start the cheese sauce. Over low heat, in a large pot over medium heat add flour, butter, salt and pepper. Stir and heat until the butter is melted. Whisk in milk and bring to a simmer. Let it simmer for 2 minutes. Stir in cheddar cheese and continue stirring until melted. Add cooked noodles, and stir until noodles are covered in cheese sauce. Stir in salsa and bacon and mix until combined. Serve.
