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I’m lactose intolerant. I ate half of this by myself. It’s good, I’m willing to take the risks!

Ingredients:

-1 lb. sharp cheddar, grated               I used Tillamook cheese
-3 cups milk
-2 tbsp. butter
-1 tbsp. dried tarragon
-2 tbsp. arrowroot
-1 tbsp. paprika
-1 tbsp. dijon mustard
-1/2 cup cured pork, cooked in a small sauce pan on high heat then chopped into smaller pieces.
-1 tbsp. green peppercorn, ground
-1 tsp. salt

2 cups cooked penne pasta

Topping

-1 cup panko bread crumbs
-1/2 tsp. rosemary
-1/2 tsp. basil
-1/2 tsp. thyme
-2 tbsp. extra virgin olive oil

Take one sauce pan and melt butter on medium heat. Stir in the milk and cheese. Once the cheese is completely melted add the tarragon, arrowroot, paprika, and dijon.  Reduce heat to low, cover and cook for 15 minutes stirring frequently. Stir in the pork, peppercorn, and salt.  Fold in the penne pasta then place mixture in a 9×9 baking dish. Pre-heat oven to 350F. In a small sauce pan on medium heat pour in the olive oil then add the bread crumbs, rosemary, basil, and thyme. Stir very quickly and make sure all ingredients are evenly distributed in the topping. Remove from heat then place over penne and cheese that is in the 9×9 baking dish. Cover 9×9, then place in oven and cook for 25 minutes. Remove from heat, let rest for 5 minutes then serve.

Enjoy,

Eric