Recipe by Lorraine of AZ
This recipe is not found on the Food Network where Anne demonstrates her cooking skills, but in her new cookbook "Cook Like a Rock Star." I really like Anne's show(s). She is funny but she really gets her points across. This recipe sounds great to me, so I am putting it here for safe-keeping.
Top Review by adriane819
Disappointing! I will not make this again. In fact, right after I was finished cooking this dish, my husband and I threw it out! Not worth the expense of Fontina, good cheddar and Parmesan! :(
- olive oil, extra virgin
- 6 slice bacon, cut crosswise into 1/2-inch strips
- 44.37 ml butter, unsalted
- 1 onion, cut in 1/4-inch dice
- kosher salt, as needed
- 118.29 ml flour
- 946.0 ml whole milk, plus more as needed
- 453.59 g pasta shells or 453.59 g other short pasta
- 473.18 ml cheddar cheese, freshly grated
- 473.18 ml Fontina cheese, freshly grated
- 236.59 ml parmesan cheese, freshly grated
- 59.14 ml Dijon mustard
- Tabasco sauce, to taste
Directions See How It's Made
- Drizzle a bit of olive oil in a large saucepan. Add bacon and bring to medium heat. Stir bacon occasionally. When crisp and brown (6-8 minutes) remove bacon from pan. Drain. Do not discard bacon fat!
- Add butter and onion to pan with the fat. Season with salt and cook till onions are soft and aromatic (8-10 minutes). Add flour and cook stirring 4-5 minutes. Slowly whisk in the milk, season with salt. Bring to boil, reduce heat and simmer on low heat 8-10 minutes more.
- In the meantime, bring a pot of well-salted water to a boil. Add pasta and cook 1 minute less than the package directions stipulate. Drain and reserve.
- Add the three cheeses to the milk mixture and whisk to combine. Add mustard and Tabasco; taste and adjust seasonings. If mixture is too thick, add more milk. Stir in bacon and pasta. Mixture should be very creamy and flavorful. Serve immediately or transfer to a baking dish or ramekins and reheat in a 375 degree oven.