"BLT" shells and cheese
1 pound small shells
1 stick butter
1 stick butter
4 eggs
1-12 ounce can evaporated milk
1 teaspoon Sriracha
1 teaspoon kosher salt
1 teaspoon Sriracha
1 teaspoon kosher salt
fresh black pepper
2 teaspoons brown mustard
20 (3-8 oz. bags) ounces mild white cheddar, shredded
2 teaspoons brown mustard
20 (3-8 oz. bags) ounces mild white cheddar, shredded
1/2 lb. center cut bacon, chopped
1/2 lb. frozen spinach (or 1 lb fresh spinach)
1 lb fresh tomatoes, seeded and diced
Boil pasta according to package directions; drain.
While pasta is cooking, fry bacon over medium-high heat. Drain bacon on paper towels, then discard all but 1 tsp bacon grease from pan. Over medium-high heat, saute spinach until warmed, then add tomatoes and saute until softened.
Add butter and pasta to empty pasta pot; toss to coat until melted. In a medium bowl, combine eggs, milk, Sriracha, salt and pepper. Over low heat, stir egg mixture into pasta. Slowly stir in cheese until melted. Stir in sauteed spinach and tomatoes.
Top with bacon and serve.
**I've considered preparing this recipe with arugula, but I have never gotten around to it. Please let me know how it turns out should you decide to try it yourself!
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