| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | 6 | Servings | |
INGREDIENTS
| 1 1/4 | c | Milk |
| 12 | oz | Process Cheddar cheese |
| spread cubed | ||
| 1/2 | c | Grey Poupon Dijon Mustard |
| 1/3 | c | Sliced green onions |
| 6 | Bacon, cooked & crumbled | |
| 1/8 | t | Ground red pepper |
| 12 | oz | Tricolor pasta, rotelle or |
| spiral shaped cooked & | ||
| kept warm | ||
| 1 | French fried onion rings | |
| 2.8 ounce |
INSTRUCTIONS
In medium saucepan, over low heat, heat milk, cheese and mustard until cheese melts and mixture is smooth. Stir in green onions, bacon and pepper; remove from heat. In large bowl, combine hot pasta and cheese mixture, tossing until well coated; spoon into greased 2 quart casserole. Cover; bake at 350F for 15-20 minutes. Uncover and stir; top with onion rings. Bake, uncovered, for 5 minutes more. Let stand 10 minutes before serving. Garnish as desired. Recipe by: Favorite Brand Name Recipes--Casseroles & Country Favorites Posted to MC-Recipe Digest V1 #990 by "creedenites" <[email protected]> on Jan 7, 1998
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