8 – 10 servings
8 oz. cream cheese
8 oz. American cheese, cubed
8 oz. mild cheddar cheese, grated
1 T. blue cheese, crumbled (optional)
1 t. crushed chili flakes (optional)
2 c. whole milk
1 lb. dried whole-wheat elbow macaroni, cooked al dente
4 links of Hickory & Applewood Big Fork Bacon Sausage, cooked, sliced thin
½ cup freshly grated Parmesan cheese, as needed
- Heat the cheeses, chili flakes, and milk together in a saucepot over medium-low heat, stirring occasionally until all the cheese is melted and the sauce is smooth. To make extra smooth, take a hand blender and blend the sauce to remove all little chunks. Keep the sauce warm.
- While the sauce is heating, follow the instructions to cook the macaroni. Once cooked, drain and toss a little olive oil throughout the pasta.
- In a dry skillet, brown the bacon sausage on both sides to heat through.
- Toss the warm cooked pasta with the sauce, top the pasta with slices of bacon sausage and garnish with fresh Parmesan cheese.