8-oz Barilla elbow macaroni, uncooked
3 Tbsp Kerrygold butter
3 Tbsp Gold Medal all-purpose flour
2-1/2 cups Borden whole milk
1/4 tsp McCormick onion powder
1/2 tsp Morton salt
1/4 tsp pepper
2 cups Kraft shredded gruyere cheese, divided (can use swiss cheese)
8-oz cooked turkey, chopped
6 slices Hormel bacon, cooked and chopped
1 tomato, chopped
Preheat oven to 350ºF. Lightly spray a 9×9-inch pan with cooking spray. Set aside.
Cook pasta according to package directions. Drain and set aside.
Melt butter in a large sauce pot over medium heat. Add flour and cook 1 – 2 minutes, but do not brown. Slowly whisk in milk, onion powder, salt, and pepper.
Bring pot to a simmer. Cook until sauce is thick, about 5 – 6 minutes. Remove from heat and stir in 1-1/2 cups shredded cheese into sauce until melted. Add cooked pasta. Stir in chopped turkey and cooked bacon.
Pour pasta mixture into a 9-inch square baking dish. Top with remaining 1/2 cup of shredded cheese. Bake for 20 minutes. Remove from oven and top with chopped tomatoes before serving.
Source : allrecipes.com