Ingredients
| 1 | (16-ounce) box elbow macaroni |
| 4 | tablespoons butter |
| 3 | tablespoons flour |
| 3 | cups milk |
| 1 | teaspoon salt |
| ½ | teaspoon onion powder |
| ½ | teaspoon freshly ground pepper |
| 8 | ounces sharp cheddar cheese, shredded |
| 8 | ounces Colby-Jack cheese, shredded |
| 8 | ounces Harvarti cheese, shredded |
| 4 | ounces Provolone cheese, shredded |
| 8 | slices HORMEL® BLACK LABEL® microwave ready bacon, chopped |
Directions
Heat oven to 350°F.
Cook pasta according to package directions. In large saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually add milk, whisking constantly. Bring mixture to a boil, reduce heat to medium-low and gradually stir in salt and remaining ingredients, stirring until cheese is melted.
Stir cheese mixture and bacon into pasta. Transfer mixture to a lightly greased 13-x 9-inch baking dish.
Bake 30 minutes or until bubbly.