Rotini and Cheese

Found this in Cooking Light, November 2010. It's low-cost and yummy ingredients caught my attention. Adding here for safe keeping.

• Ready In: 25 mins
• Serves: 4
• Yields: 1 1/2 cups

Ingredients

• 2  slices bacon
• 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  shredded sharp cheddar cheese
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon ground pepper
• 5  cups  hot  cooked rotini (about 8 ounces uncooked pasta)
• 3⁄4 cup frozen green pea, thawed

Directions

1. Cook bacon in a large nonstick skillet over medium heat until crisp.
2. Remove bacon from pan, crumble.
3. Increase heat to medium-high.
4. Add butter and oil to drippings in pan; swirl to coat.
5. Add onion; saute for 5 minutes; stirring occasionally.
6. Add garlic; saute for 30 seconds, stirring constantly.
7. Add flour, and saute 1 minutes, stirring frequently.
8. Sir in mustard.
9. Gradually add 1 c milk, stirring constantly with a whisk, and bring to a boil.
10. Cook for 3 minutes or until slightly thickened.
11. Remove from heat.
12. Let stand 5 minutes.
13. Add cheese, salt, and pepper, stirring with a whisk until smooth.
14. Place pan over low heat.
15. Stir in bacon, pasta, and peas; cook for 1 minute or until thoroughly heated, tossing to coat.