8 oz chicken breast, cooked and shredded
5-6 slices bacon, cooked and sliced small
16 oz pasta, cooked al dente
1/4 cup butter
1/4 cup flour OR 3 TB corn or potato starch
1 1/2 cups milk
1 cup beer
1 recipe or commercial packet taco seasoning
2 cups shredded cheese(cheddar, pepper jack, mexican blend, any kind or mix you like)
1-4 oz can diced green chilies
(If I had it I would have added 1/2 cup chopped red bell too)
1 cup tomato salsa
1/2 cup sour cream
1/2 cup sliced green onions
Melt butter in a deep sauce pan, add flour and whisk smooth. IF using starch whisk it directly into the cold milk.
Add milk to the butter and add beer, stir until smooth and thickened.
Add taco seasoning and cheese. Stir until cheese is melted.
Add green chilies and cooked chicken and bacon. (and red peppers if you like!)
Stir well then add to cooked pasta, toss to coat well.
Pour into a large casserole dish.
Cover with foil and bake at 350 for 30 minutes
Mix salsa with sour cream, uncover the macaroni and spread salsa mix evenly over the pasta.... sprinkle with green onions and more cheese if desired.
Bake 15 minutes more until hot and bubbly.
Individuals can add more hot pepper or other nacho toppings as desired(my husband suggested olives)