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Recipe Summary

prep:
10 mins
cook:
10 mins
bake:
20 mins at 350°
broil:
3 mins
Servings:
12
Yield:
10 cups
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Ingredients

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Directions

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  • Heat oven to 350 degrees F. Coat a 3-quart broiler-safe baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling.

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  • Cook cavatappi 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 tablespoons to pan. Add butter.

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  • 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.

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  • 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.

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  • 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.

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  • Bake at 350 degrees F for 20 minutes. Increase oven temperature to broil and broil 3 minutes, until top is lightly browned. Cool slightly before serving.

Nutrition Facts

404 calories; total fat 21g; saturated fat 11g; cholesterol 63mg; sodium 616mg; carbohydrates 33g; fiber 2g; protein 20g.

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