Pasta Shells in Fontina Sauce

Here you have a great pasta to go along with your Turkey on this Thanksgiving day or Christmas! I hope you like it! Enjoy

·         1 lbs Pasta Shells
·         8 oz Sliced Portobello Mushrooms
·         8 slices of Chopped Bacon
·         3 cup Milk
·         1 cup Bread Crumbs
·         2 cups Cheddar Cheese (white & Yellow)
·         2 Cups Fontina Cheese
·         1 Chopped Onion
·         3 Tbsp Butter
·         2 minced Garlic Cloves
·         1 tspn Salt
·         1 tspn Black Pepper
·         3 Tbsp All purpose Flour

Preheat the Oven to 350ºF

Cook the pasta according to the instructions on the package. Once the pasta is Al Dente, drain it and set it aside.

In a large skillet, cook the bacon on medium heat until golden brown and crisp. Then drain it on paper towels and set it aside.  Discard all the fat in the skillet, in the same skillet melt the butter, and cook the mushrooms for 3 minutes. Then add in the onion and the minced garlic, season with salt and pepper to taste, cook for two more minutes. Then Add in 3 tablespoons of flour, cook the flour for one minute, then add in three cups of milk, stir until the flour is dissolved, reduce the heat, and bring to a boil. Once it’s boiling add in the cheddar cheese and the fontina cheese. Cook on low heat until the cheese has melted.

In another skillet add in the breadcrumbs together with the bacon, cook on low heat until the bread is toasted a bit. Then set aside for a minute.

Once the cheese is melted, taste the flavor add salt and pepper if needed, and once you are happy with the flavor, pour the cheese mixture over the pasta shells, toss together until well combined. Transfer the pasta shells into a baking dish, top the pasta with the toasted breadcrumbs, and bake at 350ºF for about 20-30 minutes or until the cheese is bubbly and the breadcrumbs are golden brown.

Once it’s done, now you can serve it.