Ingredients: |
Ingredients: 1 (16 oz) box cavatappi*
6 slices of bacon, diced
1 Tbsp unsalted butter
3 Tbsp flour
2 cups 2% milk
1/2 tsp onion flakes (or powder)
1/4 tsp salt
1/4 tsp pepper
1/2 lb sharp cheddar cheese, shredded
1/4 lb Colby Jack Cheese, shredded
1/4 lb mozzarella, shredded
6 oz. American cheese (~ 8 slices)
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Directions: |
Directions:1. Heat oven to 350ºF. Coat a 3 quart broiler-safe baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling.
2. Cook cavatappi 8 minutes in boiling water, then drain. Meanwhile, in a medium size saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to paper towels. Carefully pour off drippings, returning 3 Tablespoons to saucepan. Add butter.
3. Whisk in flour until smooth. In a thin stream, whisk in milk. Stir in onion flakes, salt and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer 2 minutes. In a large bowl, toss together cheddar Colby-Jack and mozzarella.
4. Remove milk mixture from heat; whisk in American cheese and 1 1/4 cups of the cheddar mixture. Toss bacon pieces with the remaining shredded cheese.
5. In the pasta pot, combine cooked pasta and cheese sauce. Pour half into prepared dish. Sprinkle with a generous cup of the bacon-cheese mixture. Repeat layering.
6. Bake in the preheated oven for 20 minutes; then broil for 3 minutes, until top is lightly browned. Cool slightly before serving. Makes 10 cup (12 servings, 440 calories per serving.) |
This recipe for Four Cheese with Bacon Pasta is from