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Categories:Viewed: 45 - Published at: 9 years ago
Ingredients
- 1/3 lb bacon, cut in 1-inch pieces
- 1 tablespoon oil
- 1 large onion, cut into 3/8-inch rings
- 2 tablespoons water
- 1 (12 ounce) container cheese spread, Swiss and Almond flavor, Merkt's preferred
- 1 cup milk
- 1/2 lb mozzarella cheese, finely shredded
- 1 lb wide egg noodles
Method
- Heat 8 cups water to boil for noodles. When water boils, add noodles and cook about 1 minute less than package directs. Drain.
- Put oil and onion into saucepan. Stir to coat onion with oil. Add water, cover and sweat the onions over medium-low heat until they wilt and become sweet. Stir occasionally. Do not allow onions to brown.
- Fry bacon in large deep pot over medium heat until golden. Spoon onto papter towels to drain. Set aside.
- Drain the bacon fat from the pot, but do not wash.
- Add milk to bacon cooking pot and heat to simmer.
- Add cheese spread and whisk until cheese melts and mixture is smooth.
- Add mozzarella. Stir in figure 8 pattern (keeps it from balling up on the spoon) until cheese melts and mixture is smooth.
- Add onions to cheese mixture and stir gently.
- Add noodles and turn until well coated.
- Pour into serving dish.
- Top with bacon and serve.
