Spicy Mexican Bacon Hamburger Macaroni and Cheese

Spicy macaroni and cheese with a Mexican twist. And bacon.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1⁄2 medium onion
• 1⁄2 green bell pepper
• 1  lb hamburger
• 1 (12 ounce) package  taco seasoning
• 3  cups  shell noodles
• 2  tablespoons butter
• 1 1⁄2 tablespoons flour
• 2  cups milk
• 1  cup low-fat cream cheese, softened
• 1  teaspoon ground black pepper
• 1  cup mozzarella cheese
• 2  cups monterey jack and cheddar cheese blend
• 1  tablespoon butter, melted
• 1  tablespoon  hot sauce
• 3⁄4 cup  crushed  Cheez-It crackers
• 1 (12 ounce) package bacon bits
• 1⁄2 cup mozzarella cheese

Directions

1. Preheat oven to 400˚ Fahrenheit.
2. Sauté onions and bell pepper over medium in a medium sized pan.
3. Add beef to the pan heat and cook until brown all the way, then mix in taco seasoning and set aside.
4. Cook shell noodles until just al dente. Use salt and oil for flavor and to make it less sticky.
5. Drain pasta well.
6. While the mac is boiling, melt the 2 tablespoons butter in a large pot.
7. Whisk in the flour. Allow roux to brown up a bit.
8. Over medium heat, whisk until smooth and bubbly.
9. Stir in milk, cream cheese, salt, pepper and hot sauce.
10. Keep cooking and stirring until sauce is thickened-- about three or four minutes.
11. Add cheese to sauce and stir until lumps are gone.
12. Add drained shell noodles, beef and ¾ of the bacon bits and combine well.
13. Pour into a 13x9 casserole dish sprayed with Pam.
14. Mix crushed cheez-its, melted butter, remaining bacon bits and 1/2 cup mozzarella cheese and sprinkle on top.
15. Bake for 20-25 minutes, or until top is golden brown and bubbly.