Ingredients
1 cup uncooked elbow macaroni2 bacon strips, chopped1/4 cup chopped onion1/4 cup sliced fresh mushrooms1-1/2 teaspoons butter1 tablespoon all-purpose flour1/4 cup plus 2 tablespoons chicken broth1/4 cup plus 2 tablespoons 2% milk3/4 cup shredded pepper Jack cheese1/4 teaspoon Italian seasoningDash salt and pepper
Preparation
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.
