Ingredients :
- 3 lb elbow or penne pasta
- 7 oz Dubliner cheese
- 8 oz smoked gouda cheese
- 8 oz smoked gruyere cheese
- 8 oz Swiss cheese
- 8 oz sharp cheddar cheese
- 1 lb thick cut apple wood bacon
- 3/4 gallon milk
- 1 & 1/3 cups ap flour
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Lawry's seasoned salt
- 1 tbsp ground mustard
- 1 tbsp white pepper
- 1 tbsp worcestershire sauce
- 1 tbsp siracha sauce
- 2 sleeves club crackers
Method :
- boil pasta as directed on the package
- shred cheese
- in a large stock pot saute bacon until almost crispy.
- place cooked pasta and bacon in large oven safe dish. (spray dish with nonstick spray or you will hate life when it"s time to do the dishes! )
- using the bacon grease make a roux. over med heat add the flour 1/3 cup at a time stirring constantly. once all the flour is added keep stirring and cook 3-4 min
- whisk in the milk slowly
- once all the milk is added increase the temp to med high. whisking constantly, slowly add all the cheese 1 handful at a time. allow it to melt before adding another handful
- once all cheese is melted, pour the cheese sauce over the pasta
- crush club crackers and spread evenly over pasta
- bake at 350 for 30 min
- eat and enjoy!
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