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Bacon and Cheese Rotini
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
This recipe demonstrates the power of invention when it comes to feeding a hungry child. Cecelia Dumois of St. Petersburg, Fla., says it was created by her 11-year-old son, Marc. I substituted bacon for ham to add more flavor to the fat used for sauteing the onion.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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8 ounces rotini
8 slices thick cut bacon, chopped, or 1 cup diced smoked ham
1 small sweet onion, diced
8 ounces sliced mushrooms
4 slices American cheese, cut into pieces
Instructions:
Prepare pasta according to package directions. Before draining, reserve 1 cup pasta water and set aside.
Meanwhile, in a large skillet, saute bacon until fat is rendered and bacon is crispy. With a slotted spoon remove bacon and set aside. Drain all but 1 to 2 tablespoons fat from skillet. Saute onion and mushroom in dripping for 5 to 10 minutes, or until softened. Add drained pasta and stir to combine. Add 1/2 cup reserved pasta water and cheese and stir until combined. If necessary, add water until creamy. Add bacon and stir to combine.
Meanwhile, in a large skillet, saute bacon until fat is rendered and bacon is crispy. With a slotted spoon remove bacon and set aside. Drain all but 1 to 2 tablespoons fat from skillet. Saute onion and mushroom in dripping for 5 to 10 minutes, or until softened. Add drained pasta and stir to combine. Add 1/2 cup reserved pasta water and cheese and stir until combined. If necessary, add water until creamy. Add bacon and stir to combine.
Notes:
If you use ham, add in place of the cooked bacon. For American cheese, Cecelia Dumois recommends Kraft 2 percent.
Nutrition:
Per serving: 421 calories (percent of calories from fat, 36), 20 grams protein, 48 grams carbohydrates, 3 grams fiber, 17 grams fat (9 grams saturated), 42 milligrams cholesterol, 782 milligrams sodium.
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