1 1-lb package rigatoni
8 oz. bacon
1/2 pound each cheddar and mozzarella cheese, grated
1/2 cup parmesean cheese
3/4 cup milk/cream/half and half
2 eggs
1/2 cup plain yogurt (greek yogurt is best)
salt and pepper
prepare rigatoni according to directions on box. meanwhile, pan fry the bacon until it is done to your liking. i like to make it crispy, but still flexible enough to chop and not have it crumble all over the place. chop into 1″ pieces. mix together milk, eggs, yogurt, salt and pepper with a whisk. put cooked pasta into a 9 x 13 casserole dish, sprinkle with bacon. also sprinkle with the 3 types of cheese, reserving a little of each for the top of the macaroni. pour the liquid mixture over everything in the casserole dish, stirring thoroughly to coat and evenly distribute cheese and bacon. lastly, sprinkle remaining cheeses over the top for a nice cheesy top crust. bake at 375 degrees until the cheese on top just begins to crisp and everything is creamy below, about 15 minutes. serve and enjoy!
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