Training: 15 minutes
Cooking: 45 minutes
Makes 6 servings
- 1 C. tablespoon + 1/8 tbsp. salt
- 500 g fiorellis or orecchiette
- 6 slices bacon, cut into 1 cm (1/2 inch) pieces
- 2 onions, thinly sliced
- 2 tbsp tablespoon unsalted butter
- 2 tbsp all-purpose flour
- 500 ml (2 cups) milk
- 375 ml (1 1/2 cups) smoked gouda cheese, grated
- 375 ml (1 1/2 cups) white cheddar cheese, grated
- 1/2 tsp Dijon mustard
- 250 ml (1 cup) panko (Japanese breadcrumbs)
- In a large pot of boiling water, 1 tbsp. tablespoons salt; cook pasta until al dente, 11 or 12 minutes. Drain and reserve.
- Place a rack in the center of the oven and preheat the grill. (fry).
- Cook the bacon in a large saucepan over medium heat until crispy, 6 to 8 minutes. Using a slotted spoon, transfer it to a plate lined with paper towels. Add onion and 1/8 tsp. salt in the saucepan and cook, stirring often, until dark brown, about 12 minutes. Using a slotted spoon, transfer them to a plate.
- In the same saucepan, melt the butter over medium heat. Add flour, beating until mixture turns into a paste, about 2 minutes. Gradually add milk while whisking. Increase heat to medium. Cook, stirring constantly and scraping the bottom of the pot, until the sauce thickens slightly, 7 or 8 minutes. Remove from fire. Add gouda, 250ml (1 cup) cheddar and Dijon mustard and stir until cheese is melted. Add pasta, half bacon and half onion. Stir. Pour the pasta mixture into a 20 cm (8 inch) square baking dish.
- In a small bowl, mix remaining bacon and onion with 125ml (1/2 cup) cheddar and Japanese breadcrumbs. Sprinkle the pasta evenly with this mixture. Place the pan in the center of the oven and roast until the top of the pasta is golden brown, 1 to 2 minutes.
See also: soup with sausages and cabbage