1 lb. dried pasta, rigatoni or penne
6 tablespoons butter
1/2 cup flour
4 cups milk
1 can (10 oz.) evaporated milk
fresh ground pepper
ground nutmeg
1 1/2 cups Gruyere cheese, shredded
1 1/2 cups Mozzarella cheese, shredded
1 1/2 cups sharp Cheddar cheese, shredded
1 cup Parmesan cheese, grated
8 slices bacon cut 1/2 inch and fried medium crisp
Boil pasta in water with salt
until barely tender. Drain and rinse in cold water. Set aside.
Melt the butter in small sauce pan. Whisk in the flour stirring
constantly. When bubbly, remove from heat.
In separate sauce pan, heat milk and evaporated milk just to a boil.
Add the butter and flour mixture and whisk until smooth. Add the ground
pepper and nutmeg. Heat for 3 or 4 minutes. Add the crumbled bacon
and cooked, drained pasta.
Grease a 9 x 13 baking pan with cooking spray. Spread the pasta mixture
evenly in the prepared pan.
Combine the 4 cheese and sprinkle over the pasta. Bake at 350° for 25
minutes. If cheese needs more browning, place under broiler for a few
seconds.
bacon recipe courtesy of: Member "jts" for Nueske's, 203 N. Genesee Street, Wittenberg, Wisconsin 54499, October 27, 2011
