![]() Stir cooked pasta and cooked bacon into the cheese sauce. Then stir in 3 cups cheddar and Chevre and Parmigiano cheeses.Ĥ. Remove pan from heat and stir in thyme, mustard powder, red pepper flakes, salt, pepper and nutmeg. Continue cooking, whisking constantly, until mixture bubbles up and becomes thick. Slowly pour hot milk into flour-butter mixture while whisking. When butter sizzles, add flour and cook, stirring, for 1 minute. Add 3 Tablespoons butter to the bacon drippings and heat to medium. Spoon out oil from pan, reserving about 1 Tablespoon of bacon drippings. In a large skillet, sauté bacon until it is almost crisp. Remove breadcrumbs to a bowl and set aside.ģ. ![]() Add bread pieces and pulse until bread turns into crumbs and mixture is combined. Prepare breadcrumbs: Place garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they’re minced.
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