Penne and Cheese

Going through old Cooking Light issues, this recipe was in the Nov 2010 issue.  It's basically a skillet mac-and-cheese with a creamy Dijon mustard sauce.  We had this for lunch, along with turkey BLT sandwiches (using up the extra bacon).  Delicious.

INGREDIENTS

• 2 bacon slices 
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1 1/2 teaspoons all-purpose flour
• 2 teaspoons Dijon mustard
• 1 cup 1% low-fat milk 
• 3/4 cup (3 ounces) shredded sharp cheddar cheese 
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 oz pasta (penne or rotini) = 5 cups cooked

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. 
2. Increase heat to medium-high. Add butter and oil to drippings in pan; swirl to coat. Add onion; sauté for 5 minutes, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Add flour, and sauté 1 minute, stirring frequently. Stir in mustard. Gradually add 1 cup milk, stirring constantly with a whisk, and bring to a boil. Cook for 3 minutes or until slightly thickened. Remove from heat. Let stand 5 minutes. Add cheese, salt, and pepper, stirring with a whisk until smooth.
3. Place pan over low heat. Stir in bacon and pasta; cook for 1 minute or until thoroughly heated, tossing to coat.