Tuesday, December 15, 2009

Chipotle Bacon Shells and Cheese

A while ago, I got this awesome "Easy Homemade Macaroni and Cheese" recipe from one of my favorite cooking blogs, The Kitchn. It truly is easy, and the pasta, cheese, and add-ins can be altered any which way, so I totally love this recipe. Last night I made some pretty spectacular adjustments to it, which resulted in, yes, my very own Chipotle Bacon Shells and Cheese. I highly recommend this particular version that I created:

1 pound medium pasta shells
1 1/2 cups whole milk
2 Tbsp all-purpose flour
1/2 cup shredded mozzarella
1/2 cup shredded cheddar
1 cup shreded chipotle colby
1/2 tsp salt
one squirt of yellow mustard
6 pieces of bacon, cooked

Boil water, and cook the pasta. Drain and set aside.

Meanwhile, begin heating 1 cup of milk over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. Whisk this into the heating milk and continue whisking gently until the milk thickens to the consistency of heavy cream. Turn the heat to low and add the cheese, salt, and mustard. Stir until melted and creamy.

Once the bacon is cooked, let it cool off a bit, and then cut/crumble it so that it'll mix in well.

Mix the pasta, bacon, and cheese sauce all together and eat immediately.

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