- Prep Time: 15m
- Cook Time: 15m
- Yield: 8-10 servings
Ingredients
- 16 ounces penne pasta, uncooked
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 1 ounce ranch seasoning mix
- 8 ounces extra sharp white cheddar cheese, grated
- 8 ounces cream cheese, softened and diced
- 8 ounces white American cheese slices, cut into small pieces
- 4 ounces mozzarella cheese, grated
- 10 -12 pieces bacon
- 1/2 teaspoon ground dry mustard
- 1 teaspoon white pepper
- *fresh parsley optional for garnish*
Instructions
- Cook bacon in a medium skillet until crispy, lay on a paper towel to drain.
- Pour out bacon grease.
- Let bacon cool and then chop into bits.
- Bring a large pot of salted water to a boil. Add pasta and cook for 10 minutes.
- Drain and set aside.
- In a the same pot, melt the butter. Whisk in the flour.
- Whisk flour and butter together for 1-2 minutes.
- Whisk in the ranch seasoning.
- Pour in milk and whisk until smooth.
- Whisk in dry mustard and white pepper.
- Heat milk until hot and then add in cream cheese.
- Whisk until melted and smooth.
- Add in all cheese and whisk until melted.
- Mix in the chopped bacon. (reserve some for the top if desired)
- Pour pasta into cheese sauce and mix well.
- Stir well and heat for 2-3 minutes.
- *optional - top with freshly chopped parsley and a few bacon bits*
- serve warm
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