Favoreats
Favoreats LLC
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INGREDIENTS
1/2 tsp
kosher salt
12 ozs
hickory peppered bacon
2 Tbsps
butter
1/2 cup
jack daniel's whiskey
1/2 cup
chicken broth
1/4 cup
flour
1/2 tsp
paprika
1 tsp
garlic powder
1/2 tsp
new mexico chili powder
1 tbsp
chili pepper paste
1/2 tbsp
worcestershire sauce
2 cups
milk
4 oz
extra sharp cheddar
2 oz
provolone cheese
2 oz
asiago cheese
8 ozs
elbow pasta
1 serving
croutons
8 qt
an covered pot filled
1 serving
warm a 12” skillet over medium-high heat. using clean kitchen
1 pieces
shears cut bacon into bite size over the skillet and let them to
1 serving
fall into the pan. stir occasionally as needed. cook until
1 serving
bacon is through
2 tbsp
reserve of bacon drippings and discard the rest. wipe the
1 serving
side of the skillet to avoid flame ups
1 serving
pour reserved bacon drippings back into the skillet over heat
1 serving
add butter. once add flour and whisk to combine. add spices
1 serving
chili paste
1 serving
to help pick up the bits on the bottom of the pan. add milk. whisk to
1 serving
combine. bring back to a bubble and add cheeses. stir until cheese is
1 serving
smooth
1 serving
add pasta to sauce and stir to combine. add
1 serving
bacon. cook pasta in sauce
1 serving
thickens and the pasta has a chance to absorb some of the sauce
1 serving
sprinkle
1 serving
serve and enjoy
1 serving
bring
1 handful
it boils
1 serving
cook uncovered to al dente . drain and set aside
1 serving
meanwhile
1 serving
once
1 serving
combine. allow to come to a bubble
1 serving
cook's note's