This is from the November 2010 Cooking Light magazine. I love this magazine but haven't been making too many recipes from it lately because of time and not always having all the ingredients on hand. But this one was easy and I had it all. I did make a few changes to it to suit my tastes. It was good but not great. However for an easy, quick weeknight meal, I'll take it!
- 3 turkey bacon slices
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 garlic cloves, minced
- 1 TBSP all-purpose flour
- 1 cup 1% low-fat milk
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- salt & pepper
- 5 cups hot cooked rotini (about 8 ounces uncooked pasta)
- 3/4 cup frozen green peas, thawed
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. 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 3 minutes. Add cheeses, 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.