Creamy Three-Cheese Pasta Bake with Smoky Bacon
Indulge in this decadent Creamy Three-Cheese Pasta Bake with smoky bacon, a rich blend of sharp cheddar, Gruyere, and smoked gouda, and a crunchy golden panko crust. This comforting dish is made with a creamy sauce of bacon fat, unsalted butter, flour, evaporated milk, and heavy whipping cream, alongside irresistible melted Velveeta Mexican cheese. Every bite is a luxurious harmony of flavors and textures!
ingredients
- 8 oz cooked pasta (such as shells or elbow macaroni)
- 6 slices bacon, cooked and crumbled
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup evaporated milk
- 1 cup heavy whipping cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1 cup smoked gouda cheese, shredded
- 4 oz Velveeta Mexican Melting Cheese, cubed
- Salt and pepper to taste
- 1 cup panko crumbs
- 2 tablespoons melted butter
- 1/4 cup Parmesan cheese, shredded
- 1/2 teaspoon smoked paprika
- 1/2 cup diced ham
- 1/2 teaspoon ground mustard
steps
- 1.
Preheat your oven to 375°F (190°C).
- 2.
In a large skillet, melt the unsalted butter and bacon fat over medium heat.
- 3.
Whisk in the flour and cook for 2 minutes, stirring constantly.
- 4.
Gradually add the evaporated milk and heavy whipping cream, continuing to whisk until the mixture thickens.
- 5.
Reduce the heat to low, then add the cheddar, Gruyere, smoked gouda, and Velveeta cheeses. Stir until melted and smooth.
- 6.
Season the sauce with salt and pepper, adjusting to taste.
- 7.
Add the cooked pasta, crumbled bacon, diced ham, and ground mustard to the cheese sauce. Mix until combined.
- 8.
Transfer the mixture to a greased 9x13-inch baking dish.
- 9.
In a small bowl, combine the panko crumbs, melted butter, Parmesan cheese, and smoked paprika. Sprinkle this mixture evenly over the pasta.
- 10.
Bake for 20-25 minutes or until the top is golden and bubbly.
- 11.
Allow the dish to cool for a few minutes before serving. Enjoy!
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