Baked Pasta with Onion, Bacon and Brie

• 4 ounces sliced bacon, cut into 1-inch strips
• 1 medium onion, thinly sliced
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• 12 ounces Brie, rind removed, cheese cut into 1-inch chunks
• 12 ounces fusilli
• Salt and freshly ground pepper
• 3 tablespoons freshly grated Parmigiano-Reggiano cheese

1. Preheat the broiler and position a rack 6 inches from the heat.
2. In a deep, medium skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes.
3. Drain the bacon on paper towels and discard all but 1 tablespoon of the fat in the skillet.
4. Add the onion to the skillet and cook over moderate heat, stirring, until softened and lightly browned, about 6 minutes.
5. Add the flour and cook, stirring, for 1 minute.
6. Add the milk and whisk until the sauce is thickened and bubbling, about 3 minutes.
7. Turn off the heat and stir in the Brie until completely melted.
8. Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente; drain well.
9. Add the fusilli to the sauce in the skillet and toss.
10. Add the bacon and season with salt and pepper.
11. Transfer the pasta to an 8-inch baking dish and sprinkle the Parmigiano-Reggiano on top.
12. Broil for 5 minutes, until the cheese is golden, shifting the pan for even browning.

bacon, onion, flour, milk, fusilli, salt, cheese

Taken from www.foodandwine.com/recipes/january-2008-baked-pasta-with-onion-bacon-and-brie (may not work)