Bacon Ranch Mac and Cheese

This recipe is from this month's Cooking Light. I made some changes to make it easier/quicker. Brian not only ate his bowl, but half of mine as well.

8 oz elbow mac pasta
1 tbl butter
2 tbl flour
3 strips of bacon
1/3 cup 98% fat free condensed cream of mushroom soup
1 1/2 cup non-fat milk
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried dill
1/3 cup of shredded Italian cheese blend - maybe a little more if you like it cheesy


Cook bacon until crispy - set aside and cut up

Cook pasta according to package

In a sauce pan, melt butter and add flour. Whisk until combined - about a minute. Add milk and soup and whisk. Bring to boil, then simmer until thickens - about two minutes.

Add onion, garlic, dill and cheese. Take off of heat and stir.

Add bacon and then add to pasta.

Enjoy!