1/4 pound thick-cut bacon, cut into 1/2-inch slices
1 tablespoon minced shallots
3 tablespoons gluten free flour
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 1/4 cups milk
3/4 cup Santa Cruz Organic® Apple Sauce
1 (8 oz.) package truRoots® Ancient Grains Organic Elbows
1 (8 oz.) package shredded sharp Cheddar cheese
3/4 teaspoon smoked paprika, plus additional for garnish
COOK bacon in large skillet over medium-high heat until bacon is crispy. Remove from skillet. Reserve 2 tablespoons drippings. Cook shallots, flour, salt and pepper in reserved drippings over medium heat, stirring constantly.
ADD milk, apple sauce and raw pasta. Cook on medium heat, stirring until mixture thickens, about 2 minutes. Turn off heat. Add cheese and paprika, mixing until well combined.
TOP with crumbled bacon and sprinkle of smoked paprika. Cover with foil. Let stand on burner 15 to 20 minutes to allow pasta to soften.