a box of quick-cooking rotini pasta
1 cup of your favorite shredded cheeses
1/4 cup of butter
4 tablespoons of flour
2 cups of skim milk
1 can of peas
8 strips of bacon
1 teaspoon of olive oil (optional)
salt and pepper to taste
To make the cheese sauce, dice your butter and melt it in a
saucepan, then stir in the flour and milk, whisking to ensure your sauce
doesn't get lumpy. Add your cheese a little at a time, then let the
sauce simmer for about twenty minutes.
While your roux is heating through, turn your broiler on low and
line a cookie sheet with foil, then arrange the strips of bacon on the
cookie sheet so no strip is overlapping. Slide the bacon under the
broiler to cook while you work on your pasta.
Your quick-cooking rotini will take about three minutes to heat
through in boiling water. While your pasta is cooking, warm your can of
peas through in a separate pot. Drain the pasta, then set it aside.
Turn your broiler on high for one minute to get some extra crunch in
your bacon, then remove bacon from heat. Dice bacon, then toss bacon
and peas together and add to pasta. Use 1 teaspoon of olive oil if the
pasta is sticking to pot.
Drizzle your cheese roux over the tossed pasta, stir, and serve.
bacon recipe courtesy of: Jennifer King, Examiner.com, January 3, 2012