One pot cheesy bacon and chive macaroni recipe

Ingredients

• 1 tablespoon extra-virgin olive oil
• ½ cup chopped yellow onion
• 2 garlic cloves, minced (1 teaspoon)
• 2¼ cups chicken stock (one 16.9-ounce container)
• 1 cup canned diced tomatoes, drained
• 1 teaspoon ground mustard
• ¾ teaspoon kosher salt, plus more to taste
• ½ teaspoon Creole seasoning
• ¼ teaspoon black pepper, plus more to taste
• 2 cups elbow macaroni
• 1 cup shredded mild or sharp cheddar cheese
• 1 cup shredded Colby or Monterey Jack cheese
• 5 bacon slices, cooked crisp and crumbled (about ¼ cup)
• 2 tablespoons minced fresh chives

1. In a large saucepan, heat the oil over medium heat. Add the onion and cook for 2 minutes. Add the garlic and cook for 1 to 2 minutes more, or until the onion is translucent. Slowly pour in the stock and bring to a light simmer.
2. Stir in the tomatoes, mustard, salt, Creole seasoning, pepper, and macaroni. Bring to a boil, then cover the pot and reduce the heat to low. Cook for about 8 minutes, or until the noodles are cooked and the stock has mostly evaporated. Stir in the cheeses and top with the bacon and chives. Enjoy while it’s hot!