A delightful twist on a classic Swiss-inspired pasta dish, featuring a creamy cheese sauce and crispy bacon.
Preheat your oven to 325°F and lightly grease a baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
Cook the pasta in boiling water according to the package instructions, then drain and set aside.
Undercook the pasta slightly as it will continue cooking in the oven.
In a saucepan, sauté the chopped shallot in a bit of butter until softened, then set aside.
Use medium heat to avoid burning the shallot.
In the same saucepan, whisk together the milk, flour, mustard, salt, and pepper. Cook over medium heat until thickened.
Stir constantly to prevent lumps from forming.
Remove the saucepan from heat and stir in the grated Swiss cheese and sautéed shallot until smooth.
Add the cheese gradually to ensure it melts evenly.
Place the cooked pasta in the prepared baking dish and pour the cheese sauce over it evenly.
Ensure the pasta is evenly coated with the sauce.
Bake in the preheated oven for 20 minutes, then sprinkle the crumbled bacon on top and bake for an additional 5 minutes.
Adding the bacon towards the end keeps it crispy.
Remove from the oven and let cool slightly before serving.
Garnish with fresh parsley for a pop of color.
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