Pepper Jack Mac

Ingredients:
1 cup uncooked elbow macaroni
2 bacon strips, chopped
¼ cup chopped onion
¼ cup sliced fresh mushroom
1 ½ teaspoons butter
1 Tablespoon all-purpose flour
¼ cup plus 2 Tablespoons chicken broth
¼ cup plus 2 Tablespoons 2% milk
¾ cups shredded pepper Jack cheese
¼ teaspoon Italian seasoning
Dash of salt and pepper

Directions:
Cook macaroni.  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 of drippings.  In same skillet, saute onion and mushrooms in drippins and butter until tender.  Stir in flout until blended; gradually stir in broth and milk.  Bring to a boil; cook and stir for one to two minutes or until thickened.  Stir in cheese, Italian seasoning, salt, and pepper.  Cook and stir over medium heat until cheese is melted.  Drain macaroni; stir macaroni and bacon into sauce.

Makes two servings.