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Cheesy Pasta and Bacon Bake Recipe

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This recipe for Cheesy Pasta and Bacon Bake, by , is from The Crandall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lincoln Crandall


5 slices of bacon, chopped
3 garlic cloves, minced
1/3 cup flour
... 7 cups whole milk (that's right, 7 cups)
1/2 cup of Fontina cheese, grated
1/2 cup shredded mozzarella cheese
3/4 cup shredded Parmesan
3/4 cup shredded provolone cheese
1 pound pasta, any kind you like
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 cups Italian bread crumbs
Salt and pepper

Saute bacon in large skillet until crisp and drain on paper towels. Reserve 1 tablespoon of the drippings. Add butter to wiped out skillet and saute garlic until just tender. Add the flour to the garlic and whisk for 2 minutes. Gradually whisk in the milk and bring to boil, and then simmer on low heat until sauce is thick and creamy. Add the tablespoon of bacon drippings and mix well.

Then add cheeses one at a time and stir until melted. Continue to simmer while you cook your pasta.

Cook the pasta as directed on package, and drain well. Then add the pasta to your cheese sauce and stir. Add in the parsley, basil, and bacon and toss all together. Season with salt and pepper.

Pour everything into a 9 x 13 baking dish and sprinkle top with breadcrumbs. Then drizzle butter or olive oil on top and bake at 350 degrees until crust is golden and cheese is bubbly...about 30 minutes.




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