Description
Creamy, thick, cheesy, spicy macaroni and cheese with bacon.
Ingredients
- 3 cups Uncooked Quinoa Elbow Macaroni (Add 1 Cup If Using Regular Elbow Noodles)
- 3 Tablespoons All-purpose Flour (you Can Use Gluten Free Flour)
- 1 teaspoon Salt
- ¼ teaspoons Black Pepper
- 2 cups Fat Free Milk
- 2 Tablespoons Low Fat Cream Cheese, Softened
- 1-¼ cup Shredded Hot Habanero Jack Cheese
- 6 slices Bacon, Cooked And Crumbled
Preparation
Cook noodles according to directions on package. Once cooked, drain them, rinse with cold water and set aside.
While noodles are cooking, start the cheese sauce. In a large pot over medium heat add flour, salt and pepper and stir in milk. Drop in cream cheese a teaspoon at a time and whisk until melted. Bring to a boil then reduce heat and let it simmer for 2 minutes. Stir in habanero jack cheese, until melted. Add cooked noodles to cheese sauce and mix until combined. Stir in the cooked crumbled bacon and serve.
