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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons chopped | shallots (2 shallots roots) | 2 | teaspoons | garlic, chopped | 1 | teaspoon | Capers organics extra-virgin olive oil | 12 | thick slice, packed 12/lb | bacon | 2 | tablespoons | all-purpose flour | 4 | cups fluid (yields 2 cups whipped) | heavy cream | 1/2 | teaspoon | thyme, dried | 1 | cup, shredded | Pepper Jack Cheese | 2 1/2 | cups, shredded | Cheese, cheddar | 1 1/2 | cups, shredded | colby cheese | 8 | ounces | penne | 8 | ounces | macaroni | 2/3 | cup | bread crumbs |
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Steps
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Sequence
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Step
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| | 1 | Dice and cook Bacon and save 1 tablespoon of bacon fat | | 2 | Preheat oven to 350-F. Place shallots and garlic in foil pouch and drizzle with olive oil. Roast 20 - 30 minutes or until tender. | | 3 | Chop up garlic and shallots and saute in bacon fat for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce down 1/3. | | 4 | Stir in cheeses (saving 1/2 cup chedder and 1/2 cup colby for topping) until melted, creamy and thickened. | | 5 | Remove from heat and stir in pasta and 2/3 of the bacon. Place in 9X13 Casserole dish. In order, spread remaining shredded cheese on top followed by the bread crumbs and then the remaining bacon |
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