If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
8 ounces macaroni-type pasta (I used orecchiette in this recipe)
2 cups milk
1/2 teaspoon mustard powder
1 tablespoon butter
1 cup chicken broth
1/2 teaspoon fresh ground pepper
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
Directions
Using a large pan with high sides, cook bacon on medium heat just until almost crisp and mix in garlic until fragrant - remove bacon in a small bowl
Lightly rinse and drain the uncooked pasta to get some of the starch out - set aside
Put the same pan back on medium heat - add milk, pasta, mustard powder, butter, 1/2 cup chicken broth and pepper - give it a little stir to loosen the pasta
Bring to a boil, then turn it down and let simmer until milk has reduced into thick sauce; about 10 minutes or so
Stir in cheese and bacon - if sauce is too thick, add a little more broth to thin sauce out.
