Ingredients
- 2 tbsp Butter
- 2 tbsp Flour
- 3 cups Water
- 4 cups Milk
- 1 lb uncooked Pasta of your choice
- 1 tsp Badia Adobo with Pink Himalayan Salt
- 1/2 tsp Badia Garlic Powder
- 1/2 tsp Badia Powdered Mustard
- 4 to 5 cups (16 -20 ounces) Sharp Cheddar Cheese, shredded
- 1/2 cup Parmesan Cheese, shredded
- 3 slices of Cooked Bacon, chopped
Directions
- Melt butter in a large stock pot over medium-high heat.
- Add flour and stir until combined. Cook for 1 minute. Stirring occasionally.
- Pour 1 cup of water and stir until the mixture is smooth and begins to thicken.
- Gradually pour in the remaining water and milk, stirring until evenly combined.
- Stir in the pasta, Badia Adobo Pink Himalayan Salt, Badia Garlic Powder, Badia Powdered Mustard until combined.
- Then continue cooking, stirring occasionally until the mixture just reaches a simmer. Reduce heat to medium to maintain a low simmer.
- Continue cooking and stirring for 10 minutes or until pasta is al dente, then add in the Cooked Bacon pieces.
- Remove from heat and stir in the cheese until melted.
- Taste and season with more Badia Adobo Pink Himalayan Salt as desired.
- Enjoy!
