- 1 pound rotini pasta (any pasta will do)
- 1 pound bacon (cooked & crumbled)
- 1 Tablespoons butter
- 1 heaping Tablespoons all-purpose flour
- 2 cups whole milk
- 1 Tablespoon onion flakes
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 8 ounces extra sharp cheddar cheese
- 4 ounces shredded Monterrey Jack cheese
- 4 ounces shredded Fontina cheese
- 8 slices American cheese slices
Spray a 3-quart baking dish with cooking spray.
Bring a pot of water to a boil for the pasta.
Cook pasta according to package directions and drain.
Meanwhile; Cook bacon until crisp* and transfer to a dish with paper towels to absorb the fat.
Pour of bacon fat drippings, reserving 2 Tablespoons in the pan.
Turn pan on at medium heat and add 1 Tablespoon butter.
Whisk flour into butter and bacon fat until smooth and cook until bubbly to remove flour taste.
Whisk in milk.
Stir in onion flakes, garlic power, salt and pepper.
Simmering about 2 minutes.
Toss together cheddar, Monterrey Jack and mozzarella cheese. Taking 1-1/2 cup ready to mix into flour, milk and the rest set aside to layer with pasta in casserole dish.
Remove sauce from heat and whisk in the American cheese and about 1-1/2 cups of the cheeses.
Toss the bacon with the remaining shredded cheese.
Combine cooked pasta with the cheese sauce.
Pour half of cheese sauce pasta mixture into the baking dish.
Sprinkle with 1/2 of the bacon-cheese mixture.
Repeat with one more layer.
Bake for 30 minutes. If refrigerated bake longer or remove from refrigerator and let sit approximately 30 minutes before baking.
* I bake the bacon on foil lined jellyroll pan @ 400ºF for approximately 15 minutes. I then set aside the noodles, empty the pan and putting the grease and butter into that pan on medium heat. Following the next steps as they are listed. (If you prefer to fry your bacon follow the directions in the recipe).
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