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Ingredients
Scale
- 1 (16 oz.) package of medium or large pasta shells, elbow pasta, or Lumache pasta
- 4 tablespoons unsalted butter
- 2 tablespoons organic all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- 1 ¼ cups almond milk (can substitute with whole milk or preferred plant-based milk)
- 4 oz. organic cream cheese, softened at room temperature
- 3 cups organic mozzarella cheese, shredded or grated
- 1 cup breadcrumbs or crushed Ritz crackers
- 2 cups chopped candied bacon
Instructions
- Boil pasta in salted water according to package instructions, about 8-10 minutes; drain and toss with olive oil.
- Melt butter in a skillet, whisk in flour and spices to create a paste, then gradually add almond milk while whisking until lump-free.
- Stir in cream cheese until creamy, then gradually mix in mozzarella until fully melted.
- Combine cheese sauce with cooled pasta, then spread mixture in a skillet and top with reserved mozzarella and breadcrumbs.
- Bake in a preheated oven at 375°F for 20-25 minutes until golden brown; top with candied bacon before serving.
Notes
Cook pasta until al dente to prevent mushiness while baking.
For added flavor, try a dash of hot sauce or smoked paprika.
For a crispier top, broil for an additional 2-3 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 20
- Cholesterol: 70