mia cucina italiana

BACON-TOMATO MAC & FOUR CHEESE BOWLS
Serves 6

12 oz farfalle pasta
4 slices bacon
5 Tbsp butter
8 scallions, sliced
2 tsp each dried oregano & basil
1 clove garlic, minced
1/2 tsp each salt & pepper
5 Tbsp flour
1-3/4 cup whole milk
1/2 cup chicken broth
1 cup shredded cheddar
1/2 cup shredded fontina
1/4 cup grated Parmesan
1 cup quartered cherry tomatoes
1/2 cup crumbled feta

1. Cook pasta according to package directions. Drain & rinse, cover and set aside. Cook bacon and set aside to cool.

2. Melt butter in a large saute pan over medium heat. Add half of the sliced scallions. Cook 1 minute. Add herbs and garlic, salt and pepper. Stir and heat 1 minute. Add flour to pan and whisk and cook for 2 minutes.

3. Add milk and chicken broth gradually and continue to whisk about 3 minutes until sauce is thickened and creamy. Add cheddar, fontina and Parmesan cheese allowing each cheese to melt between each addition. Taste sauce and add salt and pepper if needed. Add pasta to the pan and stir to combine. Place pasta mixture in individual bowls. Top each with a portion of crumbled bacon, tomatoes, scallions and feta.