Recipe

Step 1: In a large pot or heat-safe casserole, sauté bacon over medium heat until softly crisped. Remove and drain on paper towels, then mince and reserve.

Step 2: Remove all but 1 tbsp bacon fat from pot. Add butter and melt. Add onions and sauté until softened, about 6 minutes. Sprinkle flour over top and stir very well to incorporate. Cook for 30 seconds. Stir in Dijon. Gradually stir in milk. Cook several minutes, stirring constantly with a flat-bottomed spoon or spatula, until thickened. Add cheeses, stirring until melted. Remove from heat, stir in Worcestershire and hot sauces.

Step 3: Meanwhile, cook pasta in a large pot of boiling salted water until almost tender. Add peas, return to a boil then drain. Add to cheese sauce along with minced bacon and season to taste with salt and pepper.

Step 4: Preheat oven to 350°F. Combine breadcrumbs with melted butter and sprinkle evenly overtop pasta. Bake 20-30 minutes or until hot and bubbly.

Claire demonstrated this recipe at the Food & Entertaining event at the 2009 Princess Margaret Hospital Showhome.