I withheld information from you.
Last week when I shared the Slow Cooker Creamy Fettuccine Mac & Cheese recipe, I failed to tell you that I also made a variation that included turkey bacon and mushroom.
I did this because I only had four pieces of bacon and did not want to spread it too thin.
Selfish, I know.
I made it at the same time with one half of the slow cooker being plain and the other half with bacon and mushrooms. Do the same thing.
1 lb whole grain Fettuccine
8 slices of turkey bacon
2 Tablespoon butter
1 tablespoon olive or grapeseed oil
2-3 garlic cloves, minced
2 cups or more of roughly chopped baby bella mushrooms
2 Tablespoons plus 2 teaspoons flour
1 2/3 cup half & half
1 cup 1% milk
1 cup shredded reduced fat cheddar cheese
1 1/2 cups shredded monterey jack cheese
1 1/2 cups shredded gouda cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
1. In a large pot over high heat, bring water to a boil. Add fettuccine and boil for 3 minutes less than instructed on the package. On a microwave safe plate, cook the bacon on high until cooked to your liking. Remove and place in a paper towel and toss into the freezer.
2. Meanwhile, melt the butter and oil in a large skillet* over medium heat. Add the mushrooms and saute for 4-5 minutes. Add the garlic and saute for 1-2 minutes. Add half of the flour, whisk well and then add remaining flour. Cook until the mixture is thick but still yellowish.
3. Whisk in the half & half slowly and bring to a boil. Now add in the milk, using the whisk continuously. Turn the heat off and add in the cheese, mixing with a large wooden or plastic spoon under melted. Transfer the mixture to the slow cooker. Remove the bacon from the freezer, break into pieces and add to the slow cooker.
4. Drain the fettuccine and fold into the cheese mixture. Season with salt and pepper. Set the slow cooker on low for 3 hours.
*I used the Ninja Cooking System and was able to do the remaining steps in the one pot.