Rotini with Cheddar and Bacon

Cook bacon in a large skillet over medium heat until crispy. Remove bacon from pan and put it on several paper towels to absorb the grease. Also, skim some fat out of the pan, leaving a couple tablespoons to give flavor to the dish.

Add 1 tablespoon of butter to pan, swirling to coat. Add onion and saute for 5 minutes. The onions will turn golden brown as they cook in the butter and bacon fat. Add garlic, sauteing for 30 seconds or so, stirring constantly and being careful not to burn.

Pour in Worcestershire sauce and use a wooden spoon to scrape all the yummy stuff off the bottom of the pan. Drop the heat a little, and add flour. Stir constantly, the flour will form a paste as it combines. Cook for a few minutes, this takes away that raw flour taste.

Drop the heat to low and gradually add milk, stirring constantly with a whisk. The sauce will start to thicken and turn a beautiful caramel color. Once all the milk is added, bring to a boil and keep whisking until the sauce is thick, a couple minutes. Then remove from heat.

Add cheese, stir until melted. Add crumbled bacon. I also added a pinch of salt and pepper, which you can do if you wish.

When pasta is cooked, drain and put back in the big pot. Add peas, stir until thawed. Then add cheese sauce and combine. Serve immediately.