2900 cal/recipe

Ingredients

• 6 bacon slices
• 3 granny smith apples, chopped
• 1 onion, chopped
• 8 oz uncooked shell pasta
• 2 tbsp butter
• 2 tbsp flour
• ¼ tsp black pepper
• 2 c whole milk
• 2 tsp prepared Dijon mustard
• 1 c shredded white cheddar
• 1 c shredded smoked gouda

Directions

• Preheat oven to 350°F.
• In a large skillet, cook bacon over medium heat until crisp.
• Transfer to a paper towel-lined plate and crumble into pieces when cool.
• Drain bacon drippings from skillet, leaving 1 tablespoon.
• Add apples and onion to skillet.
• Cook until tender, about 5 minutes, and then set aside.
• Cook pasta according to package directions. Drain and set aside.
• In a large saucepan, melt butter over medium heat.
• Stir in flour and ground black pepper until combined.
• Cook for 3 minutes to form a roux.
• Add milk all at once. Cook and stir until slightly thickened and bubbly.
• Add mustard and both cheeses, stirring until melted.
• Stir pasta, apples and half of the bacon into cheese sauce, stirring to coat.
• Transfer to a 2-quart square baking dish.
• Bake, uncovered, for 25 to 30 minutes.
• Sprinkle with remaining bacon.