8 ounces bacon, frozen
½ cup Whole Wheat Panko Crumbs
1-2 tablespoons extra virgin olive oil
1 pound medium pasta shells
2 tablespoons Cabot Salted Butter
2 tablespoons King Arthur Unbleached All-Purpose Flour, sifted
1 cup heavy cream
¼ cup good quality Bourbon
12 ounces Cabot Sharp Cheddar, shredded (about 3 cups)
¾ cup skim milk
¼ teaspoon smoked Paprika
¼ teaspoon coarse black peppercorn
Pinch of sea salt
Fresh basil to garnish (optional)
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To see how to make this recipe, visit Wry Toast Eats.
Photo courtesy of Christine Fischer.