Napa Cabbage Cream Penne

Ingredients:

• 4 serving penne
• 4 Tbsp. (1/4 cup) butter
• 1 Onion, minced
• 4 Slices bacons, cut into ½ inch pieces
• 5 Tbsp. flour
• 2 cups milk
• ½ lb napa cabbage (about ½ small napa cabbage), cut into ½ inch pieces
• 4 Mushrooms, sliced
• 1 Vegetable bouillon cube
• 1 cup shredded or freshly grated cheddar
• ½ tsp. sea salt
• Freshly grounded black pepper
• ¼ cup Panko
• Fresh parsley, finely chopped

Instructions:

1. Cook penne al dente according to package instructions.
2. Meanwhile in a large skillet (I use Le Creuset cast iron braiser), heat butter on medium heat. Add onion and bacon and sauté until onion gets soft.
3. Sprinkle flour evenly. Using a wooden spoon, mix well with ingredients quickly.
4. Slowly add milk (3-4 Tbsp. at a time). Mix well while scraping off the bottom of the skillet with a wooden spoon.
5. Add napa cabbage, mushrooms, bouillon cube, salt, and pepper, and sauté until they are soft.
6. Add cooked penne and mix all together.
7. Add ½ cup cheddar cheese and mix well. Here, if your skillet is not oven safe, move the mixture into a baking pan.
8. Sprinkle the rest of cheese on top and then sprinkle Panko evenly on top.
9. Broil in the oven until the top gets nicely browned. Sprinkle fresh parsley on top and put it back in the oven for 1 minute.