August 09, 2016
Comfort Food, Dinner, Lunch,
Main Dish, Casseroles, Dairy, Cheese, Pasta, Ziti, North American, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Winter, Weeknight Meals, Stove Top more
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"This is out of a Sunset Magazine dated March 2011. It says that you can use any shape of pasta you like, but ziti tubes are best at holding the molten cheese sauce."
Cook pasta according to the package directions.
Meanwhile. fry bacon in a medium saucepan over medium heat until brown and crisp. about 10 minutes. Transfer it paper towels to drain.
Pour off all but 1 tablespoon fat from pan. Add flour and whisk over medium heat. Pour in milk 1/4 cup at a t time, whisking well after each addition (it will be very thick at first) until incorporated and smooth. Add cheeses in 3 batches, whisking continually and making sure each batch is mostly melted before adding the next.
Drain pasta, then stir into cheese sauce (it will thicken upon standing). Divide pasta among individual ramekins or bowls and top with bacon and chives.
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