Sunday, January 11, 2009



  • 1 16 oz. box of whole wheat penne rigati

  • 8 oz of sharp cheddar

  • 8 oz of monterrey jack

  • 1 cup of parmesean cheese

  • 8 oz bacon, diced

  • 1 onion, finely chopped

  • 1 garlic clove, minced

  • 1 cup cream

  • 1 tbsp. butter

  • smoked paprika

  • salt and pepper, to taste

Fry bacon until crisp. Drain on paper towels. Saute onions in a little bit of reserved bacon drippings, scraping bits from pan. Cook pasta according to directions. Drain and place in bowl with butter. Mix remaining ingredients, then pour into baking dish. Sprinkle paprika over top. Cover and place in a 350 degree oven for one hour, removing cover for last 10 minutes.

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