Rotini and Cheese

Photo: John Autry; Styling: Cindy Barr
This hearty one-dish meal combines smoky bacon with tangy cheddar for a family-friendly midweek meal that comes together in a flash.

Yield:

4 servings (serving size: about 1 1/2 cups)

Recipe from

Nutritional Information

Calories 470
Fat 19.9 g
Satfat 9.1 g
Monofat 7.7 g
Polyfat 1.3 g
Protein 18.4 g
Carbohydrate 54.8 g
Fiber 3.7 g
Cholesterol 40 mg
Iron 2.7 mg
Sodium 667 mg
Calcium 258 mg

Ingredients

2 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 1% low-fat milk
3/4 cup (3 ounces) shredded sharp cheddar cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 cups hot cooked rotini (about 8 ounces uncooked pasta)
3/4 cup frozen green peas, thawed

Preparation

1. 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; sauté for 5 minutes, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Add flour, and sauté 1 minute, stirring frequently. Stir in mustard. Gradually add 1 cup 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.

2. Place pan over low heat. Stir in bacon, pasta, and peas; cook for 1 minute or until thoroughly heated, tossing to coat.

Note:

Marcia Smart,

November 2010