Pasta Casserole with Bacon, Asparagus, and Tomato
By America's Test KitchenPublished on September 26, 2011
Yield
Serves 6 to 8
Ingredients
<B>Topping</b>
2 tablespoons unsalted butter, melted½ cup fresh bread crumbs ½ cup lightly crushed corn flakes<B>Filling</b>
Table salt 1 cup elbow macaroni 4 asparagus spears, cut into ½-inch pieces6 slices bacon, chopped½ small onion, chopped fine3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 ¼ cups evaporated milk 1 ¼ cups low-sodium chicken broth ½ cup shredded Monterey Jack cheese ½ cup shredded cheddar cheese ¼ teaspoon ground black pepper 2 large egg yolks 1 tomato, seeded and chopped fine1 tablespoon minced fresh chivesBefore You Begin
Because this dish goes under the broiler, it cannot be prepared in a Pyrex casserole dish.
Instructions
- For the topping: Adjust oven rack to upper-middle position and heat broiler. Mix melted butter with bread crumbs and corn flakes in bowl.
- For the filling: Bring 2 quarts water to boil in large saucepan. Add 1 teaspoon salt and macaroni and cook until tender. Add asparagus and cook 1 minute more. Drain and set aside in colander.
- Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to plate lined with paper towel. Pour off all but 1 teaspoon bacon grease. Add onion to pot and cook until softened, about 3 minutes. Add butter and heat until foaming. Add flour, stirring constantly until light brown, about 2 minutes. Gradually whisk in evaporated milk and broth. Bring to boil over medium-high heat, then reduce to simmer, whisking constantly until mixture thickens slightly, about 5 minutes. Stir in cheeses, 1/2 teaspoon salt, and pepper.
- Off heat, whisk in yolks. Return macaroni, asparagus, and bacon to pot and stir in tomato and chives.
- Transfer mixture to 2-quart broilersafe casserole dish and sprinkle with topping. Broil until golden brown, 3 to 5 minutes. Cool 5 minutes. Serve.
Yield
Serves 6 to 8Ingredients
<B>Topping</b>
2 tablespoons unsalted butter, melted
½ cup fresh bread crumbs
½ cup lightly crushed corn flakes
<B>Filling</b>
Table salt
1 cup elbow macaroni
4 asparagus spears, cut into ½-inch pieces
6 slices bacon, chopped
½ small onion, chopped fine
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 ¼ cups evaporated milk
1 ¼ cups low-sodium chicken broth
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
¼ teaspoon ground black pepper
2 large egg yolks
1 tomato, seeded and chopped fine
1 tablespoon minced fresh chives
Ingredients
<B>Topping</b>
2 tablespoons unsalted butter, melted
½ cup fresh bread crumbs
½ cup lightly crushed corn flakes
<B>Filling</b>
Table salt
1 cup elbow macaroni
4 asparagus spears, cut into ½-inch pieces
6 slices bacon, chopped
½ small onion, chopped fine
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 ¼ cups evaporated milk
1 ¼ cups low-sodium chicken broth
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
¼ teaspoon ground black pepper
2 large egg yolks
1 tomato, seeded and chopped fine
1 tablespoon minced fresh chives
Ingredients
<B>Topping</b>
2 tablespoons unsalted butter, melted
½ cup fresh bread crumbs
½ cup lightly crushed corn flakes
<B>Filling</b>
Table salt
1 cup elbow macaroni
4 asparagus spears, cut into ½-inch pieces
6 slices bacon, chopped
½ small onion, chopped fine
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 ¼ cups evaporated milk
1 ¼ cups low-sodium chicken broth
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
¼ teaspoon ground black pepper
2 large egg yolks
1 tomato, seeded and chopped fine
1 tablespoon minced fresh chives
Why This Recipe Works
For an excellent Pasta Casserole with Bacon, Asparagus, and Tomato, we blanched the asparagus in the pasta water. This saved time (and dishes). We added the sliced asparagus to the pasta in the last minute of cooking; the small pieces cooked quickly. We prepared the sauce from a blend of evaporated milk and chicken broth thickened with roux (flour and butter cooked together), and a couple of egg yolks. The pasta casserole’s texture is far lighter and the flavor far sharper than a casserole with a cream-based sauce.
Before You Begin
Because this dish goes under the broiler, it cannot be prepared in a Pyrex casserole dish.
Instructions
- For the topping: Adjust oven rack to upper-middle position and heat broiler. Mix melted butter with bread crumbs and corn flakes in bowl.
- For the filling: Bring 2 quarts water to boil in large saucepan. Add 1 teaspoon salt and macaroni and cook until tender. Add asparagus and cook 1 minute more. Drain and set aside in colander.
- Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to plate lined with paper towel. Pour off all but 1 teaspoon bacon grease. Add onion to pot and cook until softened, about 3 minutes. Add butter and heat until foaming. Add flour, stirring constantly until light brown, about 2 minutes. Gradually whisk in evaporated milk and broth. Bring to boil over medium-high heat, then reduce to simmer, whisking constantly until mixture thickens slightly, about 5 minutes. Stir in cheeses, 1/2 teaspoon salt, and pepper.
- Off heat, whisk in yolks. Return macaroni, asparagus, and bacon to pot and stir in tomato and chives.
- Transfer mixture to 2-quart broilersafe casserole dish and sprinkle with topping. Broil until golden brown, 3 to 5 minutes. Cool 5 minutes. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments