Tonight’s concoction is a cheesy rotini. I started with sauteed onions, mushrooms, and garlic in bacon grease. Then, I added flour, Dijon mustard, and milk to make a gravy. Next came the seasonings and sharp cheddar cheese to turn the gravy into a thick cheese sauce. Finally, I blended in crumbled up bacon, green peas and cooked whole wheat rotini noodles and cooked it all together on medium heat until I was satisfied. LOL. Jade is missing out on the good stuff tonight!
5 bacon slices
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 milk
1 cup shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 cups hot cooked rotini (about 8 ounces uncooked pasta)
12 oz package frozen green peas, prepared
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble.
2. Increase heat to medium-high. Add butter and oil to drippings in pan; swirl to coat.
3. Add onion; sauté for 5 minutes, stirring occasionally.
4. Add garlic; sauté for 30 seconds, stirring constantly.
5. Add flour, and sauté 1 minute, stirring frequently.
6. Stir in mustard.
7. Gradually add 1 cup milk, stirring constantly with a whisk, and bring to a boil.
8. Cook for 3 minutes or until slightly thickened. Remove from heat. Let stand 5 minutes.
9. Add cheese, salt, and pepper, stirring with a whisk until smooth.
10. Place pan over low-medium heat. Stir in bacon, pasta, and peas; cook for 1 minute or until thoroughly heated.
I added celery salt and Italian seasoning when I put in the salt and pepper. I also increased the amount of cheese. Because of that, I had to use an extra splash of milk to keep everything smooth. Also, I included mushrooms with the onions.