Ingredients
Scale
- 4 slices bacon, chopped
- 8 oz. rotini chickpea pasta (I used Banza)
- 2–1/2 cup whole milk
- 1 cup shredded cheese (I used a mix of cheddar + gouda)
- 1 small red onion, diced
- 1 bell pepper, diced
- 2 jalapeños, diced and seeds removed (leave 1 with seeds if you like spice!)
- 1 tsp. garlic powder
- 1 tsp. chili powder (or paprika)
- 1/4 tsp. ground black pepper
- 1/4 tsp. dry mustard
- Salt & pepper to taste
Instructions
- In a large sauce pan or dutch oven over medium heat, add bacon and cook until slightly crispy.
- Remove bacon with a slotted spoon into a shallow bowl (leaving ~1-2 T bacon grease behind in pan, discard the rest)
- Add onions and bell pepper, sauté until soft and onion is slightly translucent. Remove pan from heat.
- Remove onions and peppers and place in bowl with bacon, set aside.
- In the same pot, add pasta and milk and return to burner.
- While stirring frequently, bring milk to a simmer, then turn heat to low, cover and cook for 10 minutes, stirring frequently.
- Remove from heat and add in cheese, stir, put cover back on a let sit for 2 minutes.
- Uncover and add in bacon, onion & pepper mixture, jalapeños and spices. Stir to combine and serve.