Ingredients

• 2 tbsp Butter
• 2 tbsp Flour
• 3 cups Water
• 4 cups Milk
• 1 lb uncooked Pasta of your choice
• 1 tsp Badia Adobo with Pink Himalayan Salt
• 1/2 tsp Badia Garlic Powder
• 1/2 tsp Badia Powdered Mustard
• 4 to 5 cups (16 -20 ounces) Sharp Cheddar Cheese, shredded
• 1/2 cup Parmesan Cheese, shredded
• 3 slices of Cooked Bacon, chopped 

Directions

1. Melt butter in a large stock pot over medium-high heat.
2. Add flour and stir until combined. Cook for 1 minute. Stirring occasionally.
3. Pour 1 cup of water and stir until the mixture is smooth and begins to thicken.
4. Gradually pour in the remaining water and milk, stirring until evenly combined.
5. Stir in the pasta, Badia Adobo Pink Himalayan Salt, Badia Garlic Powder, Badia Powdered Mustard until combined.
6. Then continue cooking, stirring occasionally until the mixture just reaches a simmer. Reduce heat to medium to maintain a low simmer.
7. Continue cooking and stirring for 10 minutes or until pasta is al dente, then add in the Cooked Bacon pieces.
8. Remove from heat and stir in the cheese until melted.
9. Taste and season with more Badia Adobo Pink Himalayan Salt as desired.
10. Enjoy!