Tuesday, May 1, 2012
We had this last night with Parmesan Crusted Chicken and it was soo good!
- 1 lb. box cavatappi (spiral pasta)
- 6 slices bacon, diced
- 1 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 2 cups milk
- 1/2 tsp. onion flakes
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 8 oz. shredded sharp Cheddar cheese
- 1 cup (4 oz.) shredded colby-jack cheese
- 1 cup (4 oz.) shredded mozzarella cheese
- 8 slices Kraft Deli Deluxe American cheese
Bring a large pot of lightly salted water to a boil. Cook cavatappi 8 minutes in boiling water, then drain. Meanwhile, in medium-sized saucepan, cook bacon over medium heat until crisp, about 6 minutes. Transfer to paper towels. Carefully pour off drippings, returning 2 Tbsp. to pan. Add butter. 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. Remove milk mixture from heat; whisk in American cheese and 1 1/4 cup of the cheddar mixture. Toss bacon pieces with remaining shredded cheese. In pasta pot, combine cooked pasta and cheese sauce. Pour half into 9x13 greased baking dish. Sprinkle with a generous cup of the bacon-cheese mixture. Repeat layering. Bake at 350 degrees for 20 minutes. Increase oven temperature to broil and broil for 3 minutes, or until top is lightly browned. Cool slightly before serving.
Yield: 12 servings