Four Cheese Mac and Cheese with Bacon

The only thing that could have made this better is more bacon! And, I kid you not, it tasted better as leftovers two days later! Win- win.

This recipe comes from the October 2010 Family Circle.

** disclaimer: This might be the most unhealthy recipe I have ever made! :) Yum, yum.

1 box (1 lb) cavatappi

6 slices bacon, diced (I will probably use 8 next time)

1 Tbsp unsalted butter

3 Tbsp all- purpose flour

2 C. milk

1/2 tsp. onion flakes

1/4 tsp. salt

1/4 tsp. pepper

1/2 lb sharp cheddar cheese, shredded

1 C. shredded colby-jack cheese

1 C. shredded mozzarella

8 slices Kraft deli deluxe American cheese

1. Heat oven to 350º. 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 a medium sized saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to paper towels. Carefully pour off all but 2 Tbsp. drippings (I pretty much poured it all off). Add butter.

3. 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.

4. Remove milk mixture from heat, whisk in American cheese (I broke it up a bit to make it melt faster) and 1 1/4 C. of the cheddar mixture. Toss bacon pieces with remaining shredded 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 layers.

6. Bake at 350º for 20 minutes. Increase oven temp. to broil and broil 2 minutes, until top is lightly browned. Cool slightly before serving.

I mean, seriously, YUM!