1 pound rotini or penne pasta 4 tablespoons butter 1/4 cup all-purpose flour 2 cups milk 1 cup heavy cream 2 cups shredded sharp Cheddar cheese, divided 1 1/2 cups crumbled blue cheese 1/2 cup julienned sun-dried tomatoes 8 slices cooked bacon, diced
Preheat oven to 350°.
Cook pasta according to package directions in 5-quart stockpot. Drain.
Melt butter in 3-quart oven-proof sauté pan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, whisking constantly. Add milk and cream. Bring to a boil. Cook until thickened. Remove from heat. Add 1 cup Cheddar cheese and blue cheese crumbles, stirring until cheese melts. Stir in sun-dried tomatoes and bacon. Toss with cooked pasta.
Transfer mixture to 3-quart baking dish, and sprinkle with remaining Cheddar cheese. Bake 25–30 minutes or until golden brown and sauce is bubbling.
TIP: Experiment with different pasta shapes that catch the sauce—cavatappi or medium shells work nicely.
This and other great recipes can be found in Bob Warden's Favorite Recipes: