Mac and Cheese – One Pot

Ingredients

1/3 lb bacon, sliced thin width wise
1 clove garlic, minced
8 ounces macaroni-type pasta (I used orecchiette in this recipe)
2 cups milk
1/2 teaspoon mustard powder
1 tablespoon butter
1 cup chicken broth
1/2 teaspoon fresh ground pepper
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese

Directions

Using a large pan with high sides, cook bacon on medium heat just until almost crisp and mix in garlic until fragrant – remove bacon in a small bowl

Lightly rinse and drain the uncooked pasta to get some of the starch out – set aside

Put the same pan back on medium heat – add milk, pasta, mustard powder, butter, 1/2 cup chicken broth and pepper – give it a little stir to loosen the pasta

Bring to a boil, then turn it down and let simmer until milk has reduced into thick sauce; about 10 minutes or so

Stir in cheese and bacon – if sauce is too thick, add a little more broth to thin sauce out.