Ingredients
- 10 ounces fusilli or similar pasta
- 8 ounces thick-cut peppered bacon
- 1/4 cup shallots (about 2 small), diced
- 1/4 cup flour
- 2 cups whole milk
- 1 1/2 cups (6 ounces) Wisconsin Provolone Cheese, shredded
- 1/2 cup (2 ounces) Wisconsin Asiago Cheese, shredded
- 1/2 teaspoon dry powdered mustard
- Salt and pepper to taste
- 3/4 cup (about 3 ounces) fresh arugula, roughly chopped
- 3/4 cup roasted or sun-dried tomatoes
Instructions
- Cook pasta according to package directions. Drain well; set aside.
- In heavy bottomed skillet, fry bacon over medium heat until well done and crisp. Remove from skillet to drain on paper towel. When cool enough to handle, crumble and set aside.
- Drain all but 2 tablespoons bacon grease from skillet. Heat grease over medium heat; add shallots. Cook until soft and slightly caramelized, about 5 minutes. Whisk in flour, stirring constantly, until mixture is golden, about 2-3 minutes. Gradually add milk, stirring until smooth.
- Increase heat to medium-high and bring sauce to boil; reduce heat and let simmer, stirring frequently, until smooth and thickened, about 10 minutes. Add shredded cheeses, stirring until melted. Add dry mustard and salt and pepper to taste.
- Remove sauce from heat and stir in arugula and cooked noodles. Stir in all but handful tomatoes and bacon. Divide mac and cheese between 6-8 bowls. Garnish with reserved bacon and tomatoes; serve immediately.