Note: be sure to use your family's favorite cheese(s), and squeeze lots of vegetables into this great side dish. Since this is Thanksgiving week, consider serving it as a side with your feast. It's a delicious "left over" which can easily be served with turkey left overs as well. Here it is shown with Tilapia.
Ingredients:
3 tbsp vegetable oil
1 medium onion, chopped
1 tbsp salt
1 box ziti (pasta)
4 cups milk
1 stick butter
1/2 cup all purpose flour
2 cups grated fontaine cheese
4 cups grated extra sharp cheddar
1/2 tsp black pepper
2 strips of bacon, fried and crumbled (optional)
2 roma tomatoes, sliced (or however many needed to cover top of casserole)
1/2 tsp nutmeg
Method:
2. Prepare pasta according to box directions. Fry 2 strips of bacon on low heat until desired doneness.
3. Grate Cheese. Heat milk in small sauce pan. Do not boil.
4. Melt butter in 4 quart pot.
5. Add flour to butter, making a rue, stirring with whisk.
6. While whisking, add hot milk and cook for 2 more minutes until thick and smooth.
7. Remove from heat. Add Cheeses, bacon, salt, pepper, onion and nutmeg.
8. Add cooked pasta and stir well. Add collards.
9. Pour into 3 quart baking dish.
10. Slice tomatoes and arrange on top.
11. Bake at 375 degrees for about 40 minutes until cheese is bubbly and browned.
Shown with Tilapia
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