Meat Lovers Mac

(Courtesy of Family Circle)

Ingredients:
1 lb. medium shell-shaped pasta
6 slices bacon, diced
1/2 lb. 90% lean ground beef, crumbled
1 pkg. (3 1/2 oz.) pepperoni (about 26 slices), chopped
3 scallions, trimmed and sliced
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1 1/2 c. 2% milk
8 oz. Monterey Jack cheese, shredded
4 oz. sharp white cheddar, shredded (about 1 c.)

Directions:
Heat a large pot of lightly salted water to boiling.  Add shells; cook 10 minutes, or as per package directions.  Drain and return to pot.  

Meanwhile, combine bacon and ground beef in a medium saucepan over medium heat.  Cook 5 minutes, stirring occasionally.  Stir in pepperoni; cook another 5 minutes.  Stir in 2/3 of the chopped scallions.  Remove to a paper towel-lined plate with a slotted spoon.  Discard drippings from pot.

In same saucepan, melt butter over medium heat.  Sprinkle with flour and cook, whisking, 1 minutes.  Whisk in milk and bring to a simmer, whisking frequently.  Simmer 3 minutes, whisking until thickened.  Remove from heat and add cheese.  Whisk until smooth.  Stir in meat mixture and fold into pasta.  Top with remaining scallions and serve.

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