Cooking for Zo

Taste Level: G
Cost: $20 and under
Serves: 12
Prep Time: 15-20 min.
Cook time: 45-50 min.
Difficulty: 2

I needed a dish for a potluck this week and I did not want to go to the store to make what I was going to originally make. So I scavenged through the cabinets and refrigerator and threw this together. All you have to do is say gourmet in front of a dish and it makes it seem so much fancier!

Ingredients:
1 lb mini Farfalle pasta
2 1/2 tbsp butter
1/4 cup flour
2 cups milk
1 cup heavy whipping cream
2 cups white cheddar (shredded)
1/2 cup blue cheese (crumbled)
3/4 gruyere cheese (shredded)
2/3 Rosemary and olive oil Asiago (shredded)
2/3 sharp cheddar (shredded)
8 slices of turkey bacon (diced, for vegetarian used vegetarian bacon)
2 tsp stone ground mustard
3 garlic cloves (diced)
1 1/2 cup sweet onion (chopped)
1 tbsp Worcestershire
2/3 cup Bella mushrooms
1/2 cup Marsala wine
Fresh parsley (sprinkled over top)
fresh chives (sprinkled over top)
Fresh crack pepper (over top)
olive oil (for cooking)

Preheat oven to 350 degrees.

Cook pasta per instructions, drain and then place in a 9x13 baking dish.

In medium skillet heat 2 tbsp olive oil and saute onion, turkey bacon, garlic and mushrooms for about 5 minutes. Add in 1/4 cup Marsala wine and let cook down for 5-7 minutes.

In a medium sauce pan melt butter over medium heat. Now whisk in flour till smooth about 3 minutes. Once melted whisk in cream and milk (make sure to scrape the bottom to make sure flour is not sticking.) Then whisk in mustard and Worcestershire sauce while simmering till slightly thickening (about 5 min.)

Reduce heat to lowest setting and whisk in cheeses until all cheese is melted (2-3 min.)

Remove and pour sauce over pasta in baking dish and bake uncovered until sauce is bubbling 25-30 min.

Sprinkle with fresh chives, parsley and crack a little fresh pepper over top before serving.