Rotini And Cheese

• 2 bacon slices
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1 1/2 teaspoons all-purpose flour
• 2 teaspoons Dijon mustard
• 1 cup 1% low-fat milk
• 3/4 cup (3 ounces) shredded sharp cheddar cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 5 cups hot cooked rotini (about 8 ounces uncooked pasta)
• 3/4 cup frozen green peas, thawed

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Increase heat to medium-high. Add butter and oil to drippings in pan; swirl to coat. Add onion; saute for 5 minutes, stirring occasionally. Add garlic; saute for 30 seconds, stirring constantly. Add flour, and saute 1 minute, stirring frequently. Stir in mustard. Gradually add 1 cup milk, stirring constantly with a whisk, and bring to a boil. Cook for 3 minutes or until slightly thickened. Remove from heat. Let stand 5 minutes. Add cheese, salt, and pepper, stirring with a whisk until smooth.
2. Place pan over low heat. Stir in bacon, pasta, and peas; cook for 1 minute or until thoroughly heated, tossing to coat.

bacon, butter, olive oil, onion, garlic, flour, mustard, milk, cheddar cheese, kosher salt, freshly ground black pepper, rotini, frozen green peas

Taken from www.myrecipes.com/recipe/rotini-cheese (may not work)