- 10 mins
- 45 mins
Ingredients
- 1 lb cavatappi noodles or elbow macaroni noodles
- 6 slices bacon, diced
- 1 tbsp butter
- 3 tbsp flour
- 2 cup milk
- 1/2 tsp onion flakes
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 lb sharp cheddar cheese, shredded
- 1 cup colby-jack cheese, shredded
- 1 cup mozzarella cheese, shredded
- 8 slices Kraft American cheese
Preparation
Step 1
Preheat oven to 350 degrees. Coat a 3 quart broiler-safe baking dish with nonstick cooking spray. Bring a large pot of water to boiling. Cook noodles 8 minutes in boiling water, then drain.
Meanwhile, in medium size saucepan, cook bacon over medium heat until crisp, 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 large bowl, toss together cheddar, colby-jack and mozzarella.
Remove milk mixture from heat; whisk in american cheese and 1 1/4 cups of the cheddar mixture. Toss bacon pieces with remaining shredded cheese.
In pasta pot, combine cooked pasta and cheese sauces. Pour half into prepared dish. Sprinkle with a generous cup of the bacon-cheese mixture. Repeat layering.
Bake at for 20 minutes. Increase oven temperature to broil and broil for 3 minutes, until top is lightly browned. Cool slightly before serving.