not sure if this goes here but i always see "food things" here.. so hoping right place
So I eat good good good .. but now and then let myself indulge
I used to dream about pizza or junky stuff but now I make myself actually cook something ..
This mess is so dreamy
(I grabbed it off someone's blog .. I emailed for permission and was told sure!)
The lady who posted it has it right.. like Gourmet Mac & Cheese
I used a little less milk and eyeballed the cheese. I couldnt bring myself to use the whole blocks of these as each one was pushing $9.
For the bread crumbs I used Ezechial bread (frozen sprouted grain bread)
Just unthaw and butter .. add spices if you want.. put in oven for a few hours then take out and put in plastic freezer bag and pound away to make crumbs.
I store these in a glass mason jar in my freezer as it's kindof a time consuming process.. but soo good.
Farmer's Pasta
8 slices of bacon, chopped into 1/2" pieces (I use beef bacon)
2 Tb olive oil
4 cloves garlic, minced and divided
1/3 c flour
7 cups whole milk
1 8 oz block of Fontina cheese, cut into 1/2" cubes, or grated
1 c mozzarella cheese, grated
1/4 c parmesan cheese, grated
1/4 c romano cheese, grated
1/4 c asiago cheese, grated
1 c provolone cheese, grated
1 lb box rigatoni
1 Tb dried basil
salt & pepper to taste
2 c course, fresh bread crumbs
extra olive oil
Butter a 9x13" baking pan, set aside.
In a large pot, cook bacon until browned and crispy. Use a slotted spoon to remove to a dish lined with paper towels. Reserve drippings in the pan.
Add enough olive oil to drippings to make 1/4 c. Add 3 of the minced garlic cloves and cook until tender and fragrant, but not brown. Stir in flour.
Gradually whisk in milk. Cook over medium heat, stirring constantly. Bring to a boil then reduce heat. Sauce should thicken slightly.
Stir in all of the cheeses, and melt into sauce.
Meanwhile, cook rigatoni until just al dente...only softened, not fully cooked, about 7 minutes. Drain and set aside.
When cheeses are fully melted, add pasta into sauce and stir. Stir in basil, salt & pepper and bacon.
Pour into baking dish.
In a heavy skillet, heat remainging Tb of olove oil and saute last clove of garlic for about 30 seconds. Add the bread crumbs and coat. Sprinkle over pasta. Drizzle with just a touch more olive oil.
Bake at 375 degrees, until sauce is bubbling and bread crumbs are golden brown.
Allow to cool 5 minutes or so before serving.



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