1 lbs cooked pasta (penne or elbow noodles)
8-10 slices bacon chopped
1 small onion diced
1/4 cup butter or oil
1/2 cup flour
2 cup milk (to start)
2 Tbsp Dijon mustard
2 tsp paprika
1 lbs shredded white cheddar cheese
salt and pepper to taste
Bread crumbs coated in olive oil. (optional)
In a medium pot, cook bacon until crispy and fat has rendered out of it. Remove bacon, leave fat in the pot.Add butter and saute onions until tender- 3-5 minutes. Add flour to make a roux and cook 2 minutes. Slowly add milk while stirring. Cook until sauce starts to boil. Add mustard, paprika and cheese. Once cheese is completely melted, add salt and pepper to taste. Add more milk to sauce if needed.
I prefer to mix the sauce, pasta and bacon together and enjoy, but If you prefer it baked, mix sauce and pasta and pour it into a baking dish. Top it with bread crumbs and bake at 550 for 15-20 mins, or until bread crumbs are golden brown. Top with bacon before serving.
Matt Mullen is the owner of The Upper Room Family Restaurant in Drayton. The Upper Room is a small town restaurant; they take pride in serving inspired dishes made from locally grown produce, meat and baking. Matt has a flair for food and a passion to serve you- stop by today and enjoy a meal at The Upper Room!