Ingredients
- 1.5 lb Andean Dream Organic Quinoa Macaroni Pasta
- 12 oz Butterkase cheese
- 2 oz Munster cheese
- 2 oz Sharp Cheddar cheese
- 2 oz Mild Cheddar cheese
- 2 oz Monterey Jack cheese
- 2 oz Fontina cheese
- 8 TB butter plus extra
- 1 TB Dry mustard
- 1 Bay leaf
- 2 Cup Half and half
- 1 Cup Whole milk
- 1 TB Sour cream
- 2 eggs
- 1 tsp Onion powder
- .5 tsp ½ Paprika
- Sliced mushrooms to taste
- bacon to taste
- Salt and pepper to taste
Servings:
Instructions
- Preheat oven to 350°F. Butter a 9 by 13-inch baking pan.
- Bring a large pot of water to a boil. Cook pasta according to package directions, drain.
- Cut Butterkase cheese into cubes. Shred Cheddar and Jack cheeses. Reserve 1/4 of shredded cheeses for topping.
- In a saucepan, melt butter with mustard, onion powder and paprika. Whisk until smooth. Slowly add half and half and milk whisking all the while. Add bay leaf. Continue to whisk while adding sour cream, eggs, Fontina cheese, Munster cheese and 1/4 of cubed Butterkase. When smooth, add shredded cheeses.
- Add mixture to drained pasta. Put 1/2 pasta mixture in baking dish. Distribute cubed cheese, bacon, and mushrooms over pasta. Put other half of pasta on top. Dot with butter and sprinkle with reserved shredded cheeses. Bake 35 minutes. Remove from oven and enjoy!
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