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2 cups béchamel sauce
1/2 lb cooked penne or elbow macaroni
12 oz sharp cheddar cheese, shredded
1 tsp wholegrain Dijon mustard
1/2 tsp freshly ground nutmeg
2 tbsp wostershire sauce
1/2 cup bacon pieces, chopped
1 cup breadcrumbs
1 tbsp finely chopped parsley
2 tbsp Parmesan cheese, grated


 


1. Pre heat oven to 350˚F
2. Put cooked pasta in a large mixing bowl
3. In another bowl add mustard, wostershire sauce and cheddar cheese to béchamel sauce
4. Add cooked bacon and mix to combine all ingredients
5. Add béchamel sauce to pasta and mix thoroughly to insure all pasta is coated with sauce
6. Place in casserole dish
7. Combine Parmesan cheese, breadcrumbs and herbs together
8. Sprinkle over pasta
9. Bake in oven for 25 minutes or until golden brown



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Mac and Cheese with Bacon
Chef Diane Stopford
Difficulty: Commis Chef (Beginners/Easy)


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DEAN & DELUCA Mustards
$20.00
Parmigiano Reggiano
$42.00
Penne Rigate
$6.50
 
Stainless Table Mills
$42.00

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