Ingredients
The following ingredients have 5 Servings
- 1 lb. raw bacon
- About 48 oz. of College Inn® Chicken Broth (save some for the sauce)
- 30 oz. three cheese ravioli
- ¾ cup or 6 oz. College Inn® Chicken Broth saved from cooking ravioli
- 1 ½ cups whole milk
- 8 oz. sharp white cheddar cheese (block)
- 6 oz. pepper jack cheese (block)
- 2 oz. pepper jack cheese for topping
- 2 Tbsp. flour +1 Tbsp. bacon grease from cooking bacon
- Salt
Instruction
- Preheat oven to 350 and lightly grease a 2-quart casserole dish.
- Bring chicken broth to boil in a large pot and season with some salt. Add ravioli and cook until just done. Drain off broth but make sure to save some for the cheese sauce. Set ravioli aside.
- Grate both cheeses and set aside. (If you'd prefer to save the broth you used to cook ravioli, you can save it in a glass jar with a lid, refrigerate it, and use it in sauces and gravies.)
- Dice bacon into small pieces and cook in a medium pan, over medium heat, until fully cooked. You can use some of the bacon fat to make a roux for the cheese sauce. Discard remaining grease. Set aside cooked bacon pieces.
- In a sauce pot, over medium heat, combine saved chicken broth and milk. Mix and bring to simmer.
- Make a roux by mixing flour and bacon grease until it forms a paste. Mix the roux into the milk mixture.
- Add both grated cheeses to the sauce pot while slowly stirring. Season with a little bit of salt but don’t overdo it because bacon will also add some saltiness to the dish. Keep slowly stirring until the mixture is smooth and thickened.
- Mix ravioli, bacon, and cheese sauce until everything is evenly coated with sauce.
- Transfer the mixture into the prepared baking dish. Sprinkle some more cheese on top and bake for about 10 minutes.
