2 tablespoons butter
1/2 small onion, finely diced
1 clove garlic, minced
1/4 teaspoon white pepper
1/2-1 tsp ground mustard
1/2-1 tsp ground nutmeg
1/4 tsp paprika
1/2 cup low fat sour cream
Kosher salt and freshly ground black pepper
2 cups half and half, room temperature
3 slices of yellow American cheese
4 ounces Colby Jack cheese, shredded*
4 ounces sharp Cheddar, shredded*
1 pound penne, cooked al dente
2 green onions, thinly sliced
8 sliced turkey bacon, cooked and diced
Chopped green onions
French fried onions
In a large saucepan over medium heat, melt the butter. Add the onions and cook until tender, about 2 minutes. Add the garlic, white pepper, mustard, nutmeg, paprika, and salt and freshly ground black pepper to taste.
Cook until combined. Slowly stir in the half and half and sour cream. Bring to a simmer, stirring occasionally and cook until slightly thickened, about 8 minutes. Add the cheeses and stir until melted, then remove from heat and stir in thinly sliced green onions. Stir in the pasta and toss until thoroughly combined. Top with diced bacon, green onions, and french fried onions.
* If you prefer your macaroni and cheese to be extra creamy you can add additional cheese.