Be sure to subscribe to my newsletter HERE so you never miss a new recipe!
- 4 slices of bacon
- 4 cups of macaroni
- 5 cups of milk I use 1%
- 1 tsp salt
- 1/2-1 tsp pureed chipotle peppers in adobo you can always freeze whatever you don't use!
- 2 cups shredded cheddar cheese
Chop bacon and fry in a large pot over medium-high heat until crisp. Drain fat from pot, but leave bacon in. (Optional: if you want the bacon crispy on top, take it out and add it back on when the pasta's done cooking. I did half and half, left half in for flavour, took half out)
To the same pot add macaroni, milk, and salt. Bring to a simmer (watching carefully -- you don't want to scorch your milk) over medium heat and cook, stirring frequently, until pasta is al dente, about 10-15 minutes.
Stir in your desired amount of chipotle and cheese.
Connect with Ashley from The Recipe Rebel here!