I shared this picture on my Instagram, and was asked to share the recipe. So here you have it folks!
Hope you think it is as delicious as we do. 'Round these parts, we are firm believers that you can't ever go wrong with bacon and cheese.
what you'll need...
> 1 package refrigerated cheese-filled tortellini
> 1 tablespoon olive oil
> 2 1/2 cups broccoli flowerets
> 1/2 medium white onion (chopped)
> 3 tablespoons all-purpose flour
> 3/4 cup milk
> 3/4 cups water
> 1 vegetable bouillon cube
> 1 teaspoon cumin
> 10 whole pieces of bacon
> 2 tablespoons of bacon drippings
> 3/4 cup shredded Monterey Jack Cheese
> 1/2 cup Colby cheese
what you'll do ...
1. Heat oven to 325 degrees. Spray glass bake pan with cooking spray.
2. Cook and drain tortellini as directed on package.
3. In skillet, heat olive oil. Cook the broccoli and onion for three minutes stirring constantly, until crisp. Let it cool in a bowl.
4. In the same skillet you just used, cook bacon until it is crispy. Leave about two tablespoons of bacon dripping in skillet.
5. Add flour to bacon drippings on low heat, and stir constantly until smooth.
6. Stir in milk, water, bouillon cube and cumin. Bring to a boil over medium heat. Remove from heat add Monterey Jack cheese and mix until melted. Stir in bacon, pasta, broccoli and onions mixture.
9. Bake uncovered for 30 minutes. Sprinkle with Colby cheese and bake five more minutes.
Cheers!
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