INGREDIENTS
8 oz
elbow macaroni
2 cups
low fat milk
2 tbsp
butter, divided
1/2 tsp
dry mustard
1/4 tsp
nutmeg
1 tsp
kosher salt
1
cup grated sharp cheddar cheese
2
apples, cut in 1/4" dice
6
slices center cut bacon
1 tsp
finely chopped fresh rosemary
Grated cheddar for garnish