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4 Cheese Stove Top Macaroni

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Ingredients

4 Cheeses, 1 deliciously rich pasta dish, no oven needed!

Ingredients

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Main

4 cups elbow macaroni
1/2 cup chopped bacon
2 pcs Italian garlic sausage or frankfurters, diced
1/2 cup sliced button mushrooms
1 small red bell pepper, diced
1 green bell pepper, diced

For the Cheese Sauce

1/4 cup unsalted butter
2 tbsps all purpose flour
1 tsp minced garlic
2 cups Alaska Evaporated Filled Milk
1 cup Alaska Crema All-Purpose Cream
2 cups sharp cheddar cheese
1/2 cup parmesan cheese
1/2 cup mozzarella cheese
1/2 cup processed cheese spread
1/2 tsp nutmeg
1 tsp dried basil
salt and white pepper to taste
chopped parsley for garnish

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Procedure

In a large pot of salted boiling water, cook elbow macaroni according to package directions.
In another pan, sauté bacon until it releases its own oil and diced sausage. Cook for 3 to 5 minutes then add in mushrooms and bell peppers and cook until softened.
Make the sauce. Melt butter in a large saucepan over medium heat. Add the garlic and sauté until fragrant, about 2 to 3 minutes. Add in flour and cook for 2 minutes, whisking to avoid creating lumps.
Slowly pour In Alaska Evaporated Filled Milk and Alaska Crema All-Purpose Cream, whisking continuously. Cook until thickened.
Add in cheeses, dried basil and nutmeg then season to taste with salt and pepper.
Mix together cooked macaroni, cheese sauce mixture, and bacon, sausage vegetable mixture together until combined.
Transfer to a serving dish and top with chopped parsley

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