This really isn’t a food storage dish, but if you have kids, you know that Mac and Cheese is an important staple. This version kicks the flavor up about five
notches. And it’s all made in one pot, so it’s quick and easy.
3 C elbow macaroni
5-6 C water
1⁄2 lb bacon
1⁄2 C chopped onion
1-2 jalapeño peppers (depending on how hot you want it), seeded and diced
2 tsp flour
1/3 C milk
1 C shredded cheese
Salt and pepper
Slice the bacon 1/4” wide, cross-wise to the slices, so that you have small bacon bits. Cook sliced bacon in the sauce pan till it’s all cooked. Drain bacon and set aside, reserving 2-3 tablespoons of fat.
Sauté onions and peppers in 1-2 tablespoons of the bacon fat till soft. Remove from pan and set aside with the bacon bits.
Bring 6 cups water to boil and add elbow macaroni. Cook until soft. Drain into a colander.
Heat 1 tablespoon of bacon fat and add flour. Stir for a minute and add milk. Stir until thick and add cheese. When cheese is melted, return macaroni, bacon, onions and jalapeños to the pan. Stir until everything is mixed. Salt and pepper to taste.
Note: You can use canned peppers if you do not have fresh.