1 teaspoon beef bouillon, 2 small beef bouillon cubes
2 cups sharp cheddar cheese, shredded
2 roma tomatoes, diced
2 cups milk
1/2 cup flour
1/2 teaspoon onion powder
1/4 teaspoon salt
2 large eggs, slightly beaten
Instructions
Preheat the oven to 375 degrees then coat an 8 inch square casserole dish with nonstick cooking spray. Fill a medium sized saucepan half full of water then bring to a boil over high heat. When water boils, add a heavy pinch of salt and the pasta. Cook for half the amount of time called for on the box directions then drain and set aside. Next, place a medium sized skillet over medium heat, add diced bacon then cook approximately 6-7 minutes until crispy. Transfer bacon to a paper towel lined plate and set aside. Drain all but 2 Tablespoons of bacon grease from the skillet, return the pan to the stove and adjust the heat to medium high. Add ground beef and break it into small pieces as it cooks. Cook approximately 5-6 minutes until no pink remains then add diced oion and beef bouillon. Stir to combine and cook an additional 3-4 minutes until the onions are transluscent. Remove skillet from heat and drain excess grease. Once beef has been drained, stir in reserved pasta,
1 cup shredded cheese, diced tomatoes, and bacon pieces then transfer the entire mixture to pre-prepped casserole dish. Smooth mixture into an even layer then set aside. Pour milk into a medium sized mixing bowl and begin whisking. Slowly sprinkle in flour while whisking constantly-this will help avoid any lumps. Add onion powder, salt and beaten eggs, whisking thoroughly until combined. Pour milk mixture over the beef and jiggle the pan a bit to allow everything to combine. Bake 30-35 minutes until the top is nicely browned and the center is set and firm to the touch. Top the casserole with the remaining 1 cup of cheese. Return dish to the oven for an additional 3-5 minutes-just long enough to melt the cheese. Remove casserole from the oven then allow it to cool 10 minutes before serving.
Originally Submitted
7/21/2016
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