- • 500 g fiorelli or orecchiette pasta
- • 1 tbsp salt
- • 6 slices bacon, cut into ½-inch pieces
- • 2 onions, thinly sliced
- • 1/8 tsp salt
- • 2 tbsp unsalted butter
- • 2 tbsp all-purpose flour
- • 2 cups milk
- • 1½ cups grated smoked gouda
- • 1½ cups grated white cheddar, divided
- • ½ tsp Dijon mustard
- • 1 cup panko
- Cook the pasta in a large pot of boiling water with 1 tbsp salt until tender, 11 to 12 minutes. Drain.
- Preheat broiler. Cook bacon in a large pot over medium until crispy, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towellined plate. Add onions and ¹⁄8 tsp salt to the pot. Cook, stirring often, until onions are dark brown, about 12 minutes. Using a slotted spoon, transfer onions to a plate. Melt butter in the same pot over medium-low. Whisk in flour until the mixture forms a paste, about 2 minutes. Gradually whisk in milk. Increase heat to medium. Cook, stirring constantly and scraping the bottom of the pot, until the sauce is slightly thick, 7 to 8 minutes. Remove from heat. Stir in the gouda, 1 cup cheddar and Dijon until the cheese is melted. Stir in pasta and half of the bacon and onions. Scrape mixture into an 8-by-8-inch baking dish.
- Stir remaining bacon and onions with ½ cup cheddar and panko in a small bowl. Sprinkle evenly over the pasta. Broil in the centre of oven until the top is golden, 1 to 2 minutes.
No wonder Chatelaine has designated February “The Comfort Issue.” It includes 26 recipes tripletested to deliver a winter warm-up for you and your loved ones.
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