| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | -8 | ||
INGREDIENTS
| 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 cheese |
| 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) |
INSTRUCTIONS
Cook bacon in large heavy-bottom saucepan over medium heat until almost crisp. Stir in flour and cook about 1 minute, stirring constantly. 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. detnews.com home page Copyright 1998, The Detroit News Posted to KitMailbox Digest by "AcaGordie" <gordon@acanet.com.mx> on Apr 15, 1998
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