Friday, April 1, 2011

Four Cheese with Bacon

1 lb cavatappi
6 slices bacon, diced
1 Tbsp unsalted butter
3 Tbsp all-purpose flour
2 cups 2% milk
1/2 tsp onion flakes
1/4 tsp salt
1/4 tsp pepper
1/2 lb sharp cheddar cheese, shredded
1 cup shredded colby-jack cheese (4oz)
1 cup shredded mozzarella cheese (4oz)
8 slices Kraft Deli Deluxe American cheese
1.  Heat oven to 350.  Coat a 3-qt 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 med-size saucepan, cook bacon over medium until crisp, 6 minutes.  Transfer to paper towels.  Carefully pour off drippings, returning 2 tablespoons to pan.  Add butter.
3.  Whisk in flour until smooth.  In a thin stream, whisk in milk.  Stir in oinion flakes, salt and pepper.  Bring to a boil over med-high heat, then reduce heat and simmer 2 minutes.  In large bowl, toss together cheddar, colby-jack and mozzarella.  
4.  Remove milk mixture from heat; whisk in American cheese and 1 1/4 c. cheddar mixture.  Toss bacon pieces with remaining cheddar cheese.
5.  In 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 at 350 for 20 minutes.  Increase oven temp to broil and broil 3 minutes until top is lightly browning.  Cool slightly before serving. 

12 servings, 404 calories, 21 g fat.

**Awesome!  Great recipe to freeze for later! 

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