- 8 bacon slices, chopped
- 60 ml (1/4 cup) butter
- 3 shallots, chopped
- 5 ml (1 tsp.) hot pepper flakes
- 1 garlic clove, chopped
- 60 ml (1/4 cup) flour
- 1 L (4 cups) milk
- 500 ml (2 cups) Saint-Augustin, grated
- 250 ml (1 cup) Chevalier Brie Triple Crème, rind removed
- Salt and pepper, to taste
- 375 ml (1 1/2 cup) plain breadcrumbs
- 125 ml (1/2 cup) flat parsley, finely chopped
- 450 g (1 lb) pasta, little shells
- In a frying pan, brown the bacon until crisp, about 5 minutes. Set aside on an absorbent paper towel.
- In the same frying pan, melt half the butter and brown the shallots. Add the hot pepper flakes and garlic, and continue cooking for 1 minute. Stir in the flour. Add the milk, and continue cooking until the sauce thickens. Mix in the Saint-Augustin and the Chevalier Brie Triple Crème. Add salt and pepper. Set aside.
- In a frying pan, melt the remaining butter and brown the breadcrumbs for about 5 minutes. Add the parsley and bacon. Set aside.
- Preheat oven to 350°F (180°C).
- In a saucepan of boiling salted water, cook the pasta until it is al dente. Drain, and put the pasta back into the saucepan. Then, add the cheese sauce.
- Pour the pasta mix into a 33 cm x 23 cm (13 po x 9 po) buttered baking dish. Sprinkle with the breadcrumbs. Bake for 30 minutes or until the top is golden brown.
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