- 10 slices of crispy bacon, crumbled
- 1 large can of french-fried onions
- 16 ounces of macaroni shells
- 3 eggs, beaten
- 1 (10 3/4-ounce) can condensed cheddar cheese soup
- 1 1/2 cups Cache Valley® Shredded Sharp Cheddar Cheese
- 8 ounces Cache Valley® Shredded Pepper Jack Cheese
- 12 ounces Cache Valley® Provolone Chunk Cheese, grated
- 1 1/2 cups whole milk
- 1/2 cup sour cream
- 1/2 teaspoon nutmeg
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon freshly ground black pepper
Preheat oven to 375° F. Boil a large pot of salted water. Add pasta, and cook until tender yet still firm
to the bite, usually about 8 to 10 minutes. Drain and place into a large bowl.
In a different bowl, mix milk, soup, seasoned salt, nutmeg, black pepper, sour cream and eggs. Combine Cache Valley® Shredded Sharp Cheddar, Pepper Jack and grated Provolone chunk cheeses separately.
Add combined cheeses (saving 1/2 cup for later) and crumbled bacon to milksoup mixture. Stir in half the can of french-fried onions. Stir in cooked pasta. Season with salt and pepper.
Spray casserole dish with nonstick spray. Pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. 10 minutes before the dish is finished, top casserole with 1/2 cup of mixed cheese and the remaining frenchfried onions.
