Cheddar 'n' Bacon Mac With A Twist
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Cheddar 'n' Bacon Mac With A Twist
Last updated 6/12/2012 1:12:52 AM. Recipe ID 41026. Report a problem with this recipe.
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      Title: Cheddar 'n' bacon mac with a twist
 Categories: None
      Yield: 6 -8
      4 sl Raw bacon; diced
    1/4 c  Flour
    1/3 c  Dry white wine
      4 c  Milk
  1 1/2 ts Dijon mustard
  1 1/2 ts Salt
    1/4 ts White pepper
    1/8 ts Ground nutmeg
      1 c  High-quality grated parmesan
      1 lb Dry rotelli pasta
      2 c  (8 ounces) shredded sharp
           -cheddar cheese
      2 c  (8 ounces) small-diced sharp
           -cheddar cheese
    3/4 c  Dry bread crumbs
      2 lg Roma tomatoes; cut into 16
           -to 18 slices, (up to 3)
  Cook bacon in large heavy-bottom saucepan over medium heat until
  almost crisp. Stir in flour and cook about 1 minute, stirring
  Add wine while stirring vigorously with whisk, then whisk in milk.
  Bring to simmer, whisking occasionally until sauce is thickened, 3 to
  4 minutes. Remove from heat. Stir in mustard, salt, pepper, nutmeg
  and 1/2 cup parmesan cheese. Set aside.
  Meanwhile, bring large pan of water to boil and cook pasta according
  to package directions until done. Drain well.
  Mix together pasta and sauce in large bowl. Fold in 1 cup shredded
  cheddar and all of diced cheddar until well combined.
  Transfer mixture to lightly buttered 13x9-inch baking pan.
  Mix remaining 1/2 cup parmesan and remaining 1 cup shredded cheddar
  with bread crumbs. Sprinkle evenly over top. Arrange sliced tomatoes
  on top, evenly spaced.
  Bake at 375 degrees 20 to 30 minutes or until pasta is heated through,
  sides are slightly bubbling and top is golden brown. Makes 6 to 8
  generous servings.
  Per serving: 867 calories; 40.6 g fat (23.7 g saturated fat; 42
  percent calories from fat); 79.5 g carbohydrates, 118 mg cholesterol;
  1,583 mg sodium. home page 

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Recipe ID 41026 (Apr 03, 2005)

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