four cheese with bacon
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- 1 box
- 6 slice
- bacon diced
- 1 Tbsp
- butter, unsalted
- 3 Tbsp
- all purpose flour
- 2 c
- 2 percent milk
- 1/2 tsp
- onion flakes, dehydrated
- 1/4 tsp
- salt and pepper
- 1/2 lb
- shrap chedder cheese shredded
- 1 c
- colby jack cheese 4 ounces shredded
- 1 c
- shredded mozzarella cheese 4 ounces
- 8 slice
- kraft deli deluxe american cheese 6 ounces
1heat oven to 350 ,coat a 3 quart broiler dish with nonstick cooking spray.bring a large pot lightly salted water to boiling.
2cook cavatappi 8 minutes in broiling water then drain.meanwhile,in medium size saucepan cook bacon over medium heat until crisp ,6 min.transfer to paper towels. carefully pour off drippings,returning 2 tablespoons to pan ,add butter.
3whisk flour until smooth,in a thin stream,whisk in milk. stir in onion flakes,salt and pepper.bring to boil over medium high heat, then reduce heat and simmer 2 min,in large bowl, toss cheddar,Colby - jack and mozzarella.
4remove milk mixture from heat,whisk in American cheese and 1 1/4 cups of cheddar mixture.toss in bacon pieces with remaining shredded cheese.
5in pasta pot combine cooked pasta and cheese sauce. pour half into prepared dish sprinkle with generous cup of the bacon cheese mixture.repeat layering.
6bake at 350 for 20 minutes ,increase oven temperature to broil and broil 3 minutes until top is lightly browned.cool slightly before serving.