Ingredients:

• 6 oz gluten-free elbow pasta
• 2 tbsp butter
• 2 tbsp gluten-free 1:1 flour
• 1 ½ cups cheddar cheese, shredded
• 3-4 oz gruyere cheese, shredded
• 1 ¼ cups whole milk
• ¾ cup whipping cream
• 2 tbsp Elda’s Kitchen Original Steakhouse Sauce

Toppings:

• ¼ cup parmesan cheese, shredded 
• 1 jalapeño, sliced and deseeded
• 4-5 slices of thick-cut bacon, cooked and crumbled

Directions:

Cook pasta al dente and set aside. 

In a skillet over medium heat, melt butter and add flour. Whisk until smooth and cook for 3-4 mins. 

Pour milk and whipping cream slowly until smooth, then stir in Elda’s Kitchen Original Steakhouse Sauce. Add cheese and mix with a spoon until cheese is melted and sauce is thick. 

In the skillet, fold cooked pasta into the cheese sauce, and top with a sprinkle of parmesan, bacon crumbles, and jalapeño slices.