1 lb corkscrew pasta
2 tablespoons "fake" butter (and 1 for topping)
1 tablespoon vegetable oil
4 tablespoons flour
1 1/2 cup skim milk
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1 cup fat tree shredded cheddar
1 cup part-skim swiss cheese slices diced
1/2 teaspoon mustard powder
turkey bacon cut width-wise into 1/4 inch strips
1/2 package frozen broccoli chopped
3/4 cup whole seasoned wheat breadcrumbs
Pre-heat broiler and boil a pot of salted water.
Thaw your broccoli and and chop it up. Set aside. In a small skillet, sprayed with a veggie spray, cook up your bacon until strips
are crispy. Set aside. Cook your pasta, as directed on package, al dente. As the pasta cooks, melt butter in a small sauce pan and add oil over Low+ heat. Whisk, add flour and allow to thicken some. Add the milk and continue to whisk as it thickens. Up the heat a touch to Med-low. Add the nutmeg, cayenne, and mustard powder and whisk some more. Add your cheese and mix up what will be a thick sauce. Stop when the cheese has just finished melting.
Drain your cooked pasta and put it back in the original pot and add the cheese mixture from your sauce pan and add your broccoli. Turn the ingredients so the noodles and broccoli are well mixed covered with the cheese. Add to a casserole dish, spread it out and cover with your bacon srips.
In the same sauce pan you used to cook the bacon, add a tablespoon of "fake" butter and melt. Add your breadcrumbs and mix with the butter until it's a little clumpy. Cover your dish with the breadcrumb topping and pop under broiler for a few minutes until the top has become crisp and a golden (if you like, char it some).
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post