| Prep Time | 20 Minutes |
| Cook Time | 20 Minutes |
| Servings |
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Ingredients
- 1 pound ( 16 ounces) cavatappi noodles (you can also use elbow macaroni)
- 8 slices thick applewood smoked bacon
- 2 cups milk
- 4 tablespoons unsalted butter
- 2 tablespoons flour
- 8 ounces Gruyere cheese grated
- 8 ounces extra sharp cheddar grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons dried parsley
- 1/2 cup italian bread crumbs
Ingredients
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Instructions
- Preheat oven to 400 degrees F.
- Line a rimmed cookie sheet with foil.
- Arrange 8 strips of bacon on the pan and bake for 20 minutes, or until the bacon is crisp. (flipping the strips half way through the cooking time.)
- When the bacon has cooled down, pat with paper towels to remove excess grease. Crumble into small pieces. Set aside.
- Bring a large pot of water to a boil. Once the water is boiling add a large pinch of salt and a drizzle of olive oil.
- Cook your cavatappi pasta for 6-8 minutes or until done.
- Drain your pasta, and pour back into the pot.
- In a saucepan, over medium heat, heat your milk and butter. (don't let it boil)
- Once the milk and butter is hot, whisk in the flour. Whisk for 2-3 minutes or until thick and creamy.
- Remove the milk mixture from the heat. Add 3/4 of your shredded Gruyere and extra sharp cheddar cheese to the mix. Whisk until smooth and creamy. Sprinkle salt and pepper here.
- Pour the cheese mixture over the noodles in the pot. Mix until well combined.
- In a greased baking dish, pour your cheesy noodles. Sprinkle the bread crumbs, remaining cheese, bacon, and parsley on top.
- Bake for 15-20 minutes or untill cheesy is bubbly and crumbs are crisp. ( You can also just do broil for 4 minutes or so.)
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