½ cup shredded mozzarella
Extra bacon & chives
π¨π³ Step-by-Step Instructions
1️⃣ Cook the Pasta
Boil pasta in salted water until al dente. Drain and set aside.
2️⃣ Make the Cheese Sauce
Melt butter in a skillet, then whisk in flour to make a roux (1 min).
Gradually whisk in milk until smooth.
Stir in cheddar, Gruyère, cream cheese, garlic powder, paprika, salt & pepper until melted.
3️⃣ Combine & Bake
Fold in cooked pasta and bacon.
Transfer to a baking dish, top with mozzarella and extra bacon.
Bake at 375°F (190°C) for 15-20 mins until bubbly.
Broil 2-3 mins for a golden top.
4️⃣ Serve & Devour!
Garnish with chives.
Serve with tortilla chips, breadsticks, or crusty bread.
π‘ Pro Tips for the Best Dip
πΈ Use block cheese – Pre-shredded doesn’t melt as smoothly.
πΈ Spice it up – Add jalapeΓ±os or hot sauce for a kick.
πΈ Make ahead – Assemble, refrigerate, and bake before serving.
πΈ Bread bowl trick – Hollow out a sourdough loaf for serving!
π½️ Serving Suggestions
✨ Game day spread – Pair with wings and beer.
✨ Party appetizer – Keep warm in a mini slow cooker.
✨ Late-night snack – Dangerous with a bag of chips.
π€ FAQ – Your Questions Answered!
Q: Can I use different pasta?
A: Yes! Penne, shells, or rotini work great.
Q: How long does it last?
A: 3 days in the fridge (reheat in oven or microwave).
Q: Can I make it vegetarian?
A: Yes! Skip bacon and add smoked paprika for depth.