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Categories:Viewed: 95 - Published at: 4 years ago
Ingredients
- 3 cups Uncooked Medium Elbow Macaroni
- 3 Tablespoons All-purpose Flour
- 1 Tablespoon Butter
- 1 teaspoon Salt
- 1/4 teaspoons Black Pepper
- 2 cups Non-fat Milk
- 8 ounces, weight Medium Sharp Cheddar Cheese, Shredded
- 1/2 cups Hatch Green Chile Salsa
- 2 slices Bacon, Cooked And Crumbled
Method
- 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.
