- Bacon, thinly sliced
- Large Shallot, diced
- 3 jalepeno peppers, diced
- 3 cloves of garlic, minced
- 3 T butter
- 3 T flour
- 1 C milk, heated
- 8 oz goat cheese
- 1.5 cups grated manchego
- .5 cup grated Parmesan Reggiano
- Bread crumbs
- Gemelli spiral pasta
Saute bacon over high heat in large saute pan. Remove and add shallots to rendered fat. Saute until transparent and add jalepeno and garlic. Saute for about a minute. Remove.
Roux: Heat butter over med-high heat in saute pan until melted and bubbly. Whisk in flour one tablespoon at a time and saute until light brown. Whisk in mild about a half cup at a time.
Add cheeses to roux and stir over low heat until melted. Mix in bacon and shallot/pepper mixture.
Meanwhile, boil gemelli until 75-80% done. Strain and add to cheese mixture.
Distribute evenly to individual baking dishes and top with bread crumbs and Parmesan.
Bake at 425 degrees until bubbly and nicely browned on top.
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