Creamy Bacon, Tomato & Avocado Pasta Salad

Creamy Bacon, Tomato & Avocado Pasta Salad

Ingredients:

6 slices bacon, chopped into one inch pieces

1/2 pound dried rotini pasta

1/2 cup mayonnaise

juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon white pepper

1 teaspoon dried dill

1 cup halved cherry tomatoes

1 avocado pitted and sliced


Directions:

Cook bacon until crisp. Transfer to a paper towel lined plate.

Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.

While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.

Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes.

Jalapeno Popper Mac N’ Cheese

Jalapeno Popper Mac N’ Cheese 

Ingredients:

1lb dried  pasta

2 tablespoons unsalted butter

2 jalapenos, diced

2 tablespoons all purpose flour

1 cup milk

1 cup pepper jack cheese

4 ounces cream cheese softened

1/4 - 1/2 teaspoon seasoning salt

2/3 cup panko bread crumbs

2 teaspoons olive oil

kosher salt


Directions:

Preheat oven to 350 degrees.

Bring a large pot of water to a boil. Cook pasta for 6- 7 minutes or until tender but still has a bite to it. Drain.

Melt the butter in the same pot that you cooked the pasta in. Stir in jalapenos and cook just until softened, about 2 minutes. Whisk in flour. Cook 1 minute. Pour in milk. Stir in pepper jack and cream cheese. Cook until melted. Stir in 1/4 teaspoon of seasoning salt. Stir in pasta. Adjust with more seasoning salt if needed.

Pour macaroni and cheese into a casserole dish. Sprinkle with panko bread crumbs. Drizzle olive oil over the top. Bake for 15 minutes or until pasta is bubbly. Turn on the broiler and broil for 3 - 4 minutes or until panko bread crumbs have browned. Remove from oven, sprinkle lightly with salt.