4 tablespoons unsalted butter, divided
1/2 pound thick-cut bacon
1 cup sliced mushrooms
1/2 large red onion, chopped
1/2 green bell pepper, chopped
2 tablespoons all-purpose flour
2 cups whole milk
1 1/2 teaspoons seasoned salt
1 tablespoon black pepper
1/2 pound Cheddar cheese
4 ounces Velveeta, grated
1/2 pound elbow macaroni, cooked
1/2 sleeve Ritz crackers

Rub 2-quart casserole with butter. Chop bacon into squares, fry and drain. Preheat oven to 350 degrees. Melt half of remaining butter in large skillet over medium heat and sauté mushrooms, onion and bell pepper about 5 minutes. Add flour and remaining butter. Continue to cook another minute, stirring often. Add milk and cook, stirring often, another 3 minutes. Add bacon, seasoned salt, pepper and cheeses. Continue cooking and stir until cheese melts. Pour mixture over macaroni in large mixing bowl and stir. Pour into buttered casserole. Crush crackers and sprinkle over top. Bake about 30 minutes until bubbly.

Servings: 12. Serving size: 1 cup. Per serving: 270 calories, 11 g protein, 13.3 g fat, 23.6 g carbohydrates, 1.5 g dietary fiber, 608 mg sodium, 4.8 g sugars, 41 mg cholesterol

James Feldman, Bandera Electric Cooperative