Salsa Roja Bacon Mac and Cheese
• 8 oz Elbow macaroni, uncooked
• 4 Tbsp Butter, unsalted
• 2 1/2 Tbsp All-purpose flour
• 3 cups Whole milk
• 1/2 cup Parmesan, grated
• 2 cup Sharp Cheddar cheese, shredded
• 8 fl-oz Kogi Salsa Roja
• 1 cup Peppered bacon cooked, diced
• 1/2 cup Panko bread crumbs
• 1/8 tsp Paprika
Directions
- Cook macaroni according to the package directions and drain.
- In a saucepan, melt 2 Tbsp of the butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Cook over low heat until thickened.
- Remove from heat and stir in the cheeses and Salsa Roja. Put macaroni and bacon in large casserole dish, and pour sauce over. Stir well.
- Melt 2 Tbsp butter or margarine in a skillet over medium heat.
- Add breadcrumbs and brown.
- Spread over the macaroni and cheese to cover. Sprinkle with a little paprika. Bake at 400°F until hot and bubbly. Pull out of oven and serve.
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