Cheese, Caramelized Onion and Bacon Pasta with Kalamata Olives
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Cooking tools:
- Microplane
- Grater
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Colander
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Stove
- Kitchen towel
Ingredients
- ¾ lb thick cut bacon cooked almost crisp
- 3 C shells pasta uncooked
- 1 can Campbell’s French Onion Soup
- 1 pint Kalamata Olives
- 2/4 lb Monterrey jack cheese
- ½ t fresh grated nutmeg
- 4 T butter
- 2 C 2% milk
- 3 T flour
- Handful of fresh flat leaf parsley
- 1-2 t kosher salt
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