Ingredients
- 1 cup frozen green peas
- 10 ounces medium pasta shells
- 2 1/2 cups milk
- 3 tablespoons all-purpose flour
- 2 teaspoons Dijon-style mustard
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 3 ounces sliced Swiss cheese
- 4 slices bacon, crisp-cooked, crumbled
- 1 tablespoon grated Parmesan cheese
Preparation
Step 1
Preheat oven to 325°F. Lightly grease a 12 × 8-inch baking pan; set aside.
Place peas in colander. Cook pasta according to package directions, omitting salt. Drain over peas in colander; set aside.
Meanwhile, whisk together milk, flour, mustard, salt and pepper in large skillet. Cook and stir over medium heat until thickened, about 5 minutes. Remove skillet from heat; add Swiss cheese and whisk until smooth.
Place peas and pasta in bottom of prepared pan. Pour sauce evenly over peas and pasta; top with crumbled bacon. Bake until heated through, about 22 minutes. Remove from oven. Sprinkle with Parmesan cheese; let stand 5 minutes before serving.
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Grandma's Secret Trick:
To prevent cold bacon slices from sticking together and tearing when pulled apart, Grandma formed the bacon package into a lengthwise tube and rolled it back and forth a few times on her kitchen countertop. This loosened the bacon slices so they pulled apart easily without tearing.