Pepper Jack Mac

From Simple and Delicious Magazine

1 cup uncooked elbow macaroni
2 bacon strips, chopped
1/4 cup chopped onion
1/4 cup sliced mushrooms
1 1/2 tsp. butter
1 tbsp all-purpose flour
1/4 cup plus 2 tbsp chicken broth
1/4 cup plus 2 tbsp 2% milk
3/4 cup shredded pepper jack cheese
1/4 tsp Italian seasoning
Dash salt and pepper

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 tsp of drippings.

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 the cheese is melted.

Drain macaroni; stir macaroni and bacon into sauce mixture.

(My notes: I think I turned this into a baked casserole by putting it in a pan and topping with breadcrumbs and bake until golden brown.)