4 strips raw bacon, diced
¼ cup all-purpose flour
1/3 cup dry white wine
4 cups milk
1½ tsp Dijon mustard
1 ½ tsp salt
¼ tsp white pepper
1/8 tsp ground nutmeg
1 cup grated parmesan cheese (divided)
1 pound dry rotelli pasta
2 cups shredded sharp cheddar cheese (8 oz divided)
2 cups small-diced sharp cheddar cheese (8 oz)
¾ cup dry bread crumbs
2 to 3 large roma tomatoes cut into 16-18 slices
1) Cook bacon in large heavy-bottom saucepan over medium heat until almost crisp. Stir in flour and cook about 1 minute, stirring constantly. Add wine while stirring vigorously with whisk, then whisk in mild. Bring to simmer, whisking occasionally until sauce is thickened, 3 to 4 minutes. Remove from heat. Stir in mustard, salt, pepper, nutmeg and ½ cup parmesan cheese. Set aside.
2) Preheat oven to 375 degrees.
3) Bring large pan of water to boil and cook pasta according to package directions until done. Drain well.
4) Mix together pasta and sauce in large bowl. Fold in 1 cup shredded cheddar and all of diced cheddar until well-combined. Transfer mixture to lightly buttered 13-by-9-inch baking pan.
5) Mix remaining ½ cup parmesan and remaining 1 cup shredded cheddar with bread crumbs. Sprinkle evenly over top. Arrange sliced tomatoes on top, evenly spaced.
6) Bake 20 to 30 minutes or until pasta is heated through, sides are slightly bubbling and top is golden brown.
7) Makes 6 to 8 generous servings.
