Prep time: 25 minutes
Cook time: 30 minutes
- 1 lb. box "Gemelli" pasta
- 1/2 lb. thick-sliced bacon, chopped into pieces
- 4 oz. Gruyere cheese
- 4 oz. Havarti cheese
- 2 onions, sliced thinly
- 1/2 C. dry white wine
- 1 pt. milk
- 8 oz. chicken broth
- 2 T. butter
- 2 T. flour
- Pinch of nutmeg
- 1 T. dijon mustard
- Salt & Pepper
Preheat oven to 350 degrees.
Heat 1 T. olive oil in a skillet, and add chopped bacon. Fry until crispy. Remove bacon with a slotted spoon and drain on a paper towel. Do not discard grease.
Bring large pot of salted water to a boil. Add pasta when at a rolling boil, and cook for 12 minutes, or according to package directions.
Add sliced onions to bacon grease, and sautee. When they are beginning to brown, add 1 C. white wine, and reduce completely.
Grate equal amounts of gruyere and havarti, so you have 2 1/2 Cups.
Melt butter in saucepan over low heat, add flour, and whisk well to make a paste. Whisk in 1 C. milk, and 1 C. chicken broth. Add nutmeg, dijon, and salt and pepper to taste. Stir in a figure 8 motion, and let thicken for a few minutes. If too thick, add more chicken broth or milk.
Add 2 cups grated cheese, gradually, to roux. When completely incorporated, turn off heat.
Combine drained pasta, browned onions, and cheese sauce, in a large baking dish. Sprinkle remaining cheese over the top of the pasta and bake until top is bubbly and brown.
Serve with bacon on top. Enjoy with a long movie and the rest of the bottle of wine. Buon appetit!