Ingredients
Scale
- 3 cups dried pasta shells
- 4 thick slices bacon, chopped
- 1 small yellow onion, minced
- 3 tablespoons butter (affiliate)
- 3 tablespoons flour
- 1 teaspoon mustard powder
- 2 cups milk
- 12 oz container Price*s Pimiento Cheese
- 4 ounces grated sharp cheddar cheese
- 2 teaspoons hot sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 green onions, green parts only, chopped
Instructions
- Cook pasta according to package directions, then drain and set aside.
- Preheat oven to 400 degrees
- In an oven proof skillet, sauté bacon until almost crispy, then add in minced onion and cook until onion is soft, about 4 minutes.
- Add butter, let melt, then whisk in flour and mustard powder and cook over medium heat until flour starts to slightly brown, about 1 minute.
- Whisk in milk, making sure no lumps of flour remain. Milk will start to thicken and bubble after 3-4 minutes.
- Remove from heat.
- Add Pimiento Cheese, grated cheese, hot sauce, salt, and pepper. Stir until cheese is all melted and sauce is thick and creamy.
- Add in cooked pasta, stir to coat, then place skillet in oven for 15-20 minutes, or until edges are brown and the top is bubbly and starting to brown.
- Top with chopped green onions and extra hot sauce if desired.
- Prep Time: 5 mins
- Cook Time: 30 mins