Sunday, March 11, 2012
BLT Mac & Cheese
8 oz. whole wheat dry elbow or shell pasta
4 strips of bacon, cooked then diced
2 tbsp. minced shallot
3 tbsp. flour
1/2 cup dry white wine
1 1/2 cups whole milk, warmed
5 oz. sharp cheddar, shredded
3 oz. gouda, shredded
1/4 - 1/2 tsp ground (dry) mustard
1/4 - 1/2 tsp cayenne pepper
salt and pepper to taste
1 roma tomato, seeded and diced
2 tbsp minced fresh parsley
Cook pasta to package directions, drain.
Saute bacon in a dutch oven, or large saucepan until crisp. Remove to paper towel, set aside.
Add shallots to drippings over medium heat and cook until softened, 30-60 seconds.
Whisk flour into drippings and cook 1 minute. Whisk in white wine, then milk. Stir in cheddar, gouda, mustard, cayenne, salt and pepper.
Stir in pasta, divide between 2 serving bowls, top with shredded parmesan.
Combine bacon, parsley and tomato, garnish each serving and....
~ Enjoy ~