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“Found this in Cooking Light, November 2010. It's low-cost and yummy ingredients caught my attention. Adding here for safe keeping.”
READY IN:
25mins
SERVES:
4
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in a large nonstick skillet over medium heat until crisp.
  2. Remove bacon from pan, crumble.
  3. Increase heat to medium-high.
  4. Add butter and oil to drippings in pan; swirl to coat.
  5. Add onion; saute for 5 minutes; stirring occasionally.
  6. Add garlic; saute for 30 seconds, stirring constantly.
  7. Add flour, and saute 1 minutes, stirring frequently.
  8. Sir in mustard.
  9. Gradually add 1 c milk, stirring constantly with a whisk, and bring to a boil.
  10. Cook for 3 minutes or until slightly thickened.
  11. Remove from heat.
  12. Let stand 5 minutes.
  13. Add cheese, salt, and pepper, stirring with a whisk until smooth.
  14. Place pan over low heat.
  15. Stir in bacon, pasta, and peas; cook for 1 minute or until thoroughly heated, tossing to coat.

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