Rotini and Cheese

Name: Rotini and Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 1/2 cups, 4 serving(s)
Ingredients: 2 slices bacon; 1 tablespoon butter; 1 tablespoon olive oil; 1 cup finely chopped onion; 2 garlic cloves, minced; 1 1/2 teaspoons all-purpose flour; 2 teaspoons Dijon mustard; 1 cup 1% low-fat milk; 3/4 cup shredded sharp cheddar cheese; 1/2 teaspoon kosher salt; 1/4 teaspoon ground pepper; 5 cups hot cooked rotini (about 8 ounces uncooked pasta); 3/4 cup frozen green pea, thawed

Submitted by Sarah (Chef #1237255)

"Found this in Cooking Light, November 2010. It's low-cost and yummy ingredients caught my attention. Adding here for safe keeping."

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Ready In:: 25mins
Ingredients:: 13
Yields:: 1 1/2 cups
Serves:: 4

ingredients

2 slices bacon
1 tablespoon butter
1 tablespoon olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 ¹⁄₂ teaspoons all-purpose flour
2 teaspoons Dijon mustard
1 cup 1% low-fat milk
³⁄₄ cup shredded sharp cheddar cheese
¹⁄₂ teaspoon kosher salt
¹⁄₄ teaspoon ground pepper
5 cups hot cooked rotini (about 8 ounces uncooked pasta)
³⁄₄ cup frozen green pea, thawed

directions

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