Four Cheese Pasta with Bacon

1 box (1 lb.) cavatappi
6 slices bacon; diced
1 T. unsalted butter
3 T. flour
2 cups 2% milk
1/2 tsp. onion flakes
1/4 tsp. salt
1/4 tsp. pepper
1/2 pound sharp cheddar cheese; shredded
1 cup shredded colby-jack (4oz)
1 cup shredded mozzarella (4 oz)
8 slices American cheese (6 oz)

1. Preheat oven to 350 degrees.  Coat 3-quart broiler safe baking dish with nonstick cooking spray.  
2. Bring a large pot of lightly salted water to boiling; add pasta and cook for 8 minutes; drain
3. Cook bacon over medium heat until crisp; 6 minutes.  Transfer to paper towels.  Pour off drippings, returning 2 T. to pan. Add butter
4. Whisk in flour until smooth.  Slowly whisk in milk.  
5. Stir in onion flakes, salt, and pepper. Bring to a boil and reduce heat and simmer for 2 minutes.
6. In a large bowl toss together cheddar, mozzerella, and colby-jack cheeses.
7. Remove milk mixture from heat; whisk in american cheese and 1 1/4 cup of cheese mixture.  
8. Mix bacon and remaining cheese together; set aside.
9. In pasta pot, combine pasta and cheese sauce.  Pour half into prepared dish.  Sprinkle with generous cup of bacon-cheese mixture.  Repeat layering.
10. Bake for 20 minutes.  Increase temperature to broil and broil for 3 minutes until lightly browned.  

Servings:  10 cups

404 calories, 21 g. fat, 20 g. protein, 33 g. carbs, 2 g fiber, 616 mg sodium, 63 mg cholesterol