Ingredients

4 Cheddar Folios™

1 lb. Pasta- any short cut (shells, elbows, etc.)

4 quarts Water

1 ½ cups Whole Milk

2 tbsp. All-Purpose Flour

2 cups Shredded White Cheddar or Monterey Jack

½ tsp. Salt

¼ tsp. Mustard Powder

½ cup Crumbled Bacon (optional)

1 Cheddar Folios™ – crisped and crumbled (optional)

Directions

Make 4 Cheddar Folios™ crispy bowls as per package directions and set aside. Cook pasta in 4 quarts of boiling water and add a tbsp. of salt for approximately 8 minutes until firm but tender (al dente). Drain and place pasta in a mixing bowl. In a large saucepan, warm 1 cup of milk on medium-heat. In a separate bowl, whisk the remaining ½ cup of milk and flour until there are no lumps. Then, slowly pour the mixture into the hot milk while continually whisking until you have a thick sauce (about 4 minutes). Turn heat down to low and add shredded cheese, salt, and mustard powder. Continue to stir until all the cheese melts into the sauce. Fold in the sauce over the cooled pasta and add bacon (if desired). Fill each Cheddar Folios™ bowl with ¼ of the Mac n’ Cheese. Top off with Cheddar Folios™ crumbles (if desired).

Makes 4 yummy bowls!