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1.
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Start boiling some water in a large pot for cooking the pasta.
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Once its boiling add the pasta and cook it according to package instructions.
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When the pasta is done, drain it in a colander.
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In a large skillet cook chopped bacon on medium high heat until it starts to brown then remove it from the skillet with a spoon and place it onto a plate lined with paper towels.
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Remove all but 3 tablespoons of the grease and discard it.
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Set the skillet aside for a moment.
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2.
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Preheat oven to 350 degrees F. In a medium sized skillet over medium heat, put olive oil in with chopped onions and start caramelizing them (stir every few minutes allowing them to brown).
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Once they are nicely caramelized, remove skillet from the heat.
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In the same skillet you used to make the bacon in, whisk together the bacon grease and flour on medium heat.
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When well combined stir in beer and heavy cream and raise heat to high, cooking until liquid thickens.
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Then reduce heat back to medium heat and mix in processed cheese and shredded cheddar cheese.
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When cheeses have melted and sauce is smooth you can add in mustard, salt and pepper and pizza seasoning.
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Then add in the bacon and caramelized onions and reduce heat to low, letting it simmer for about 5 minutes.
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3.
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While sauce is simmering, prep a baking/casserole dish (9x13) with cooking spray and place pasta in the dish.
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When sauce has finished simmering, pour it over the pasta and mix together.
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Top off with remaining shredded cheese and french fried onions.
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Bake at 350 degrees F for 20-30 minutes, until golden brown and bubbling.
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Then remove it from the oven and let casserole sit for 10 minutes before digging in.
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Enjoy!
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**While making the sauce mixture, you can make the sauce thicker by sprinkling in more flour or thinner by mixing in more cream or beer.
