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Rotini and Cheese

Photo: John Autry; Styling: Cindy Barr
Yield 4 servings (serving size: about 1 1/2 cups)
This hearty one-dish meal combines smoky bacon with tangy cheddar for a family-friendly midweek meal that comes together in a flash.

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

Nutrition 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

How to Make It

  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.