Shelly's Recipe

TEX-MEX MACARONI AND CHEESE WITH BACON

Category: Pasta - Baked

1/2 pound pasta, tube or spiral shaped
2/3 cup evaporated milk (NOT CONDENSED)
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon mustard powder
1 egg
Hot sauce to taste (I use 1/2 teaspoon of habanero sauce by Puff Taco Daddy)
1 tablespoons butter
1/4 cup diced onion
1 clove garlic, minced
1/2 cup Ro*tel tomatoes, drained (or 1/2 cup diced tomatoes and 2 tablespoons green chilies)
1 jalapeno, minced
2 strips thick cut bacon, cooked crisp and chopped
2 ounces shredded cheddar cheese
4 ounces shredded colby-jack cheese
Salt and pepper

Cook the pasta in salted water according to the package directions, but reduce the cooking time by one minute. Drain and set aside.

In a small bowl combine the evaporated milk, egg, hot sauce and spices. Mix well and set aside.

In the same pot you cooked the pasta in heat the butter over medium heat. Once it foams add the onion, garlic and jalapeno. Cook for two minutes, or it begins to soften. Add the Rotel and cook an additional two minutes. Add the pasta to the pot and turn to coat, then reduce the heat to medium low and add the egg mixture. Cook, constantly stirring, until the sauce thickens, about three to five minutes. Add the bacon and turn to coat.

Turn off the heat and add the shredded cheeses in three installments, making sure the first is completely incorporated before adding the next. Serve immediately. Serves 4-6