1 box Creamette® Thick and Hearty Elbows
3 Tbsps olive oil, divided
3 cups frozen hash browns
8 thick slices bacon slices, chopped
2 Tbsps all purpose flour
3 cups milk
2 large egg yolks, slightly beaten
1/2 cup mozzarella cheese, shredded
1/2 cup Monterey Jack cheese, shredded
1 1/2 cups shredded Cheddar cheese, divided
1 tsp salt
1/2 tsp cayenne pepper, optional
1/4 cup sliced green onions

Cooking Directions:

Preheat oven to 350°F. Coat a 2-quart casserole dish with non-stick cooking spray.

Prepare pasta according to package directions.

In a large non-stick skillet heat 1 tablespoon olive oil over medium heat. Add hash browns and cook until golden, stirring occasionally. Reserve. Add bacon to skillet and fry until crisp.

Transfer bacon to paper towels to drain. Leave 3 tablespoons bacon fat in skillet and discard any extra. Stir in flour and cook 1 minute, stirring.

Slowly whisk in milk until mixture is smooth. Bring to a simmer and then reduce heat to low and cook, stirring occasionally until sauce has thickened, about 5 minutes.

Remove about ¼ cup of sauce and stir in egg yolks. Add egg yolk mixture back to skillet, whisking constantly for one minute. Remove from heat and add mozzarella and Monterrey jack and 1 cup of cheddar cheese.

Stir until cheese is melted. Add salt and cayenne pepper, if desired. Stir in cooked elbow macaroni. Transfer mixture to prepared casserole dish. Top with reserved hash brown, bacon, and remaining cheddar cheese. Bake 20 minutes, until cheese is hot and bubbling.

Remove from oven and garnish with green onions.