January 8, 2013

Pepper Jack Mac

We sure can't complain about our mild Michigan winter this year.  But there was a very frigid day recently, like 20 degrees frigid, where all I could think about was whipping up some kind of comfort food.  This recipe certainly fit the bill!  It's deliciously creamy with just a little bite to it.  Perfect for a winter day!
4 cups uncooked elbow macaroni
1/2 cup chopped onion
2 tablespoons butter
4 tablespoons all-purpose flour
1-1/2 cups chicken broth
1-1/2 cups low-fat milk
4 ounces (1/2 block) low-fat cream cheese
1 (8-ounce) shredded pepper Jack cheese
dash salt and pepper
Hormel real bacon pieces

Cook macaroni until al dente.  In a large skillet, saute onion in butter until tender.  Stir in flour and whisk until blended.  Gradually stir in broth and milk.  Whisk constantly and bring to a boil.  Cook and stir for 1 to 2 minutes longer or until thickened.  Stir in the cheeses and mix over medium-low heat until melted.  Add dash of salt and pepper and stir well.  Drain macaroni and add to cheese sauce, along with desired amount of bacon pieces.  This is delicious as it is.  You can also top with parmesan bread crumbs and bake, uncovered, in a casserole dish at 375 for about 30 minutes.

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