Shells and Cheese with Bacon
Tossed Greens with Carrots and Pears
Ingredients
- 1 (16-oz) box small pasta shells
- 6 slices bacon, chopped
- ¼ cup all-purpose flour
- 1 tsp salt
- 2 cups milk
- 3 cups shredded Monterey Jack cheese
- 2 cups shredded sharp Cheddar cheese
Instructions
- Preheat oven to 350°F.
- Cook pasta according to package directions; drain and set aside.
- Cook bacon in a large skillet over medium heat until crisp; drain on paper towels, reserving 3 Tbsp drippings in skillet.
- Heat drippings over medium heat; whisk in flour and salt.
- Cook, whisking constantly, 2 minutes.
- Gradually whisk in milk until smooth; cook, whisking frequently, 8 minutes or until thick and bubbly.
- Gradually add cheeses, stirring until melted; stir in pasta.
- Spoon mixture into a greased 13-x 9-inch baking dish or 6 (1½-cup) ramekins.
- Bake 15 to 20 minutes or until hot and bubbly; sprinkle with bacon.
Side Dish Ingredients
- 1 (9-oz) pkg premium romaine salad
- 1 (10-oz) pkg shredded carrots
- 2 Bartlett pears, cored and chopped
- ½ cup balsamic vinaigrette dressing
Side Dish Instructions
- Toss lettuce, carrots and pears with dressing.
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