Pepper Jack Mac

• 1 cup uncooked elbow macaroni
• 2 bacon strips, chopped
• 1/4 cup chopped onion
• 1/4 cup sliced fresh mushrooms
• 1-1/2 teaspoons butter
• 1 tablespoon all-purpose flour
• 1/4 cup plus 2 tablespoons chicken broth
• 1/4 cup plus 2 tablespoons 2% milk
• 3/4 cup shredded pepper Jack cheese
• 1/4 teaspoon Italian seasoning
• Dash salt and pepper

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

elbow macaroni, bacon, onion, mushrooms, butter, flour, chicken broth, milk, shredded pepper, italian seasoning, salt

Taken from www.tasteofhome.com/recipes/pepper-jack-mac/ (may not work)