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16 oz elbow macaroni
3 Tablespoons unsalted butter
3 Tablespoons all-purpose flour
Salt and pepper to taste
1/4 teaspoon garlic powder
2 cup whole milk
1 1/2 cup shredded cheddar cheese
1 1/2 cup mozzarella cheese
1 1/2 cup of parsmesan cheese
8 oz of fried bacon or pancetta cooked and crumbled
1 bottle of Patricia Quintana Jalapeño Salsa
PREP 5 min
COOK TIME 20 min
SERVINGS 6- 8 people
Bacon
1. Place the bacon in a large pan over medium heat. Cook until crispy (approx 4-5 minutes)
2. Cut the bacon in small pieces.
Pasta
1. Cook elbow macaroni according to package instructions.
2. Grate the cheese and combine.
3. In a saucepan, melt the butter and whisk the flour. SLOWLY add the milk, stirring constantly. Add the garlic powder, salt, pepper and continue stirring until smooth.
4. Reduce the heat to LOW, continue stirring until it has thickened.
5. Add the cheese to the saucepan. Stir until melted.
6. Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
7. Serve with fried bacon and add Patricia Quintana Jalapeño Salsa for a spicy touch!
