Description

This isn't your Kids Mac and Cheese. This delectable dish is composed of Penne pasta with roasted peppers, bacon, zucchini, and mushrooms. Smothered in creamy Gruyere and Parmesan with a hint of heat from the jalapeno and red pepper flakes.

Ingredients

• 2  Table Spoon(s) Olive Oil
1
• 5  Each Garlic Cloves, lightly crushed
2
• 4  Table Spoon(s) Bacon, diced and cooked
3
• 1/4  Cup(s) Roasted Red Peppers, sliced
4
• 1/3  Cup(s) Zucchini, medium dice
5
• 1/3  Cup(s) Crimini Mushrooms, sliced thick
6
• ½ one_half Tea Spoon(s) Jalapeno, minced
7
• 1  Pinch Red Pepper Flakes
8
• 1/4  Cup(s) White Wine, dry
9
• 3/4  Cup(s) Chicken Stock
10
• 1 1/2  Cup(s) Heavy Cream
11
• 1/2  Cup(s) Gruyere Cheese, grated
12
• 3/4  Cup(s) Parmesan Cheese, grated
13
• 1 1/2  Quart(s) Cooked Pasta
14
• 1  Pinch Black Pepper
15
• 1  Pinch Salt
16
• 2  Table Spoon(s) Bread Crumbs, fine
17
• 1  Table Spoon(s) Parsley, chopped
18

Directions

1. Cook pasta in heavily salted water drain and cool on a sheet pan and set aside
2. In a saute pan heat the oil and add the crushed garlic cloves till golden brown
3. Add the cooked bacon with bacon fat until it liquefies in the pan
4. Then add the rest of the vegetables, cook out for a few minutes when mushrooms are getting soft add the red pepper flakes
5. Then add the Wine and reduce by half then the stock and reduce by half
6. Then add the heavy cream and reduce by almost half you will see it getting a little thicker
7. Add the Gruyere cheese and the most of the Parmesan. Let it melt and thicken and get creamy
8. At this time add the cooked pasta ( it should be al dente) Let cook out until the pasta is hot.
9. Mix the pasta with the sauce and let it thicken a little more. Place in bowl or baking dish
10. Top with a bit more cheese, the bread crumbs, and chopped parsley. Bake in a preheated oven for 10 minutes at 350 degrees
11. Serve and Enjoy
12. Feel Free to switch around the vegetables or cheeses in this dish it is very versatile.