1 lb. Boned Salted Codfish, prepared and cut into small squares
4 oz. bacon, cut into small squares
6 scallions, chopped
4 garlic cloves, minced
12 oz. penne pasta, cooked al dente, drained
4 Tbsp. butter, divided
2 Tbsp. potato starch
4 cups of milk
8 oz. Jarlsberg cheese, shredded
8 oz. extra sharp white cheddar cheese, shredded
1 Tbsp. prepared mustard
6 Tbsp. heavy cream
½ cup panko breadcrumbs
½ cup parmesan cheese, grated
¼ cup parsley, chopped
Salt and pepper to taste
Pre-heat oven to 350°F.
Grease a 2 quart baking dish (or 6 individual casserole dishes.)
Simmer the cod in water and cover for about 15 minutes or until the fish flakes. Drain and shred fish into large pieces. In skillet, cook bacon for about 8 minutes or until crispy. Remove all but 1 Tbsp. of grease from pan. Add scallions and garlic, cook for 1 minute. Toss fish with bacon, scallions and garlic. In large saucepan, melt 2 Tbsp. butter. Whisk in potato starch and cook for 1 minute. Stir in milk, cook for 2-3 minutes or until thickened. Stir in Jarlsberg cheese, cheddar cheese and mustard; cook over medium heat until cheese melts. Add salt cod mixture and pasta; stir gently to coat with sauce. Taste and season with salt and pepper as needed.Put into prepared baking dish and cover tightly with greased aluminum foil; bake for 20 minutes. Melt remaining 2 Tbsp. butter; stir in breadcrumbs, parmesan cheese and parsley. Uncover baking dish, pour heavy cream over casserole and sprinkle with breadcrumb mixture. Bake an additional 15-20 minutes or until casserole is bubbly and browned.
Makes 6 servings.