Macarrones con queso y tocino

Ingredientes

• 1 lb box elbow macaroni
• 1/2 lb bacon cooked and crumbled or chopped ((Reserve 2-3 Tbsp drippings))
• 2 Tbsp unsalted butter
• 4 Tbsp all purpose flour
• 3-4 cups whole milk ((plus additional as needed to thin))
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground mustard
• 1/2 tsp smoked paprika
• 1/4 tsp granulated garlic or garlic powder
• 1/4 tsp onion powder
• 1 16 oz package Velveeta or similar easy melt cheese
• sliced green onions for garnishing (optional)

Preparación

1. 1

   Cook the elbow macaroni in salted water per the instructions on the package until al dente. Drain well.

2. 2

   Cook bacon until crisp over medium-high heat. Remove to paper towels, then chop. Reserve 3 Tbsp drippings in pot.

3. 3

   To a large deep skillet or pot add butter to bacon drippings melting over medium high heat. Add flour, mixing until fully absorbed. Gradually whisk in 3 cups milk, salt, pepper, ground mustard, paprika, granulated garlic and onion powder. Bring to a gentle simmer, then add cubed Velveeta. Lower heat to medium, stirring until melted.

4. 4

   Add cooked pasta and crumbled bacon to skillet, mix well. (reserve some bacon for garnishing.) Thin sauce with reserved 1 cup of milk, adding more or less as needed to thin. (Likewise, you can thicken further with 2 Tbsp all purpose flour in just enough cold milk to dissolve.) Simmer for 5-10 minutes over medium heat.

5. 5

   Serve immediately garnished with crumbled bacon and green onions, if desired.