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TANGY MAC N CHEESE
Active Time : 1 Hour 0 Minutes Total Time : 1 Hour 0 Minutes Serves : 2INGREDIENTS
- 1 (28 ounce) package Cloverdale Original Tangy Summer Sausag cubed
- 1 Cloverdale ® Bacon
- 1 (16 ounce) package cavatappi pasta
- 6 tablespoon butter
- 1/2 cup flour
- 5 1/2 cup milk
- 2 1/2 cup shredded Gouda cheese
- 2 cup shredded sharp cheddar
- 1 1/2 cup shredded Swiss cheese
- 1 1/2 cup grated Culinary Circle Parmesan Cheese
- 1/2 cup dry bread crumbs
- 1 teaspoon Truffle oil
DIRECTIONS
Preheat oven to 425F, place a sheet of parchment paper on baking sheet, lay Cloverdale bacon on parchment paper. Place in oven for about 15-20 minutes or until golden brown or desired crispiness. Remove bacon from oven, crumble and set aside.
Turn down oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes.
Stir Cloverdale Tangy Summer Sausage, Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish.
Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil and place crumbled Cloverdale bacon on top!
Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.