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“I got this basic recipe from Dec 2010/Jan 2011 Simple and Delicious magazine. It was submitted by Sarah Gilbert of Beaverton, Oregon. I doubled her original recipe and made a few changes based on what I had on hand and it was delicious! If all pepper Jack cheese seems too spicy for you, it would be good with 1/2 pepper Jack and 1/2 Monterey Jack, I think.”
READY IN:
40mins
SERVES:
4
YIELD:
1 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook macaroni according to package directions. Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 3/4 t. of drippings.
  2. 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 the cheese is melted.
  3. Drain macaroni; stir macaroni and bacon into sauce mixture and serve.

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