Bacon, Peas and Cheese Rotini
This $10 dinner recipe for Bacon, Peas and Cheese Rotini is like a homemade bacon Macaroni and Cheese using corkscrew pasta instead of macaroni. The homemade cheese sauce includes Dijon mustard, garlic, dried herbs, cheddar cheese and more and is bursting with flavor. This pasta recipe will please the whole family with its dots of sweet peas and pieces of salty bacon. It's the perfect pasta meal for a weeknight dinner.
Cooking Time15 min
- 2 slices bacon
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoon all-purpose flour
- 2 teaspoons Dijon mustard
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (8-ounce) box rotini pasta
- 3/4 cup frozen green peas, thawed
Bring pot of water to a boil and add rotini noodles, cooking until al dente. Drain, but reserve one cup of the pasta water.
Meanwhile, cook bacon in skillet over medium heat. Remove bacon and chop or crumble.
Leaving the bacon grease in the skillet, turn heat up to medium-high. Add butter and oil and stir with a wooden spoon.
Add onion and saute for 5 minutes, stirring occasionally. Add garlic and sauté for another 30 seconds.
Add flour and cook for 1 minute, stirring constantly. Stir in mustard.
Gradually add milk, whisking continuously; bring mixture to a boil. Cook for 3 minutes or until slightly thickened.
Remove from heat. Let stand 5 minutes.
Add cheese and season with salt and pepper. Whisk until smooth.
Drain hot pasta and immediately toss it with the cheese mixture. Add in peas and bacon.
If mixture is too sticky or thick, add small amounts of pasta water to loosen.
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