Recipe Archives->Casseroles->Bacon Cheese Pasta Bake

Bacon and Blue Cheese Pasta Bake

350 grams unsmoked, back bacon rashers, de-rinded and chopped (12oz)
25 grams butter (1oz)
1 clove garlic, crushed
125 grams mushrooms, sliced (4oz)
25 grams plain flour (1oz)
300 milliliters milk (1/2 pint)
75 grams blue cheese, (eg Stilton), crumbled (3oz)
salt and freshly ground black pepper
250 grams dried fettucine or tagliatelle (8 oz)
150 grams Mozzarella cheese, chopped (5oz)

Preheat oven to 180 C/350 F/Gas Mark 4.

In a large saucepan, melt the butter, add the bacon and garlic and
cook until lightly browned.  Add the mushrooms and cook for a
further 1-2 minutes.  Stir in the flour.

Remove from the heat, and gradually add the milk.  Return the pan
to the heat, and bring to the boil, stirring constantly until a
smooth, glossy sauce has formed.  Stir in the blue cheese and
seasoning.

Meanwhile, cook pasta following instructions on the pack.  When
cooked drain, and stir into the sauce.  Transfer to an ovenproof
dish.  Sprinkle with Mozzarella cheese and cook in the preheated
oven for 10-15 minutes until browned and serve with a mixed green
salad.

Printable version: bacon-cheese-pasta-bake.txt.