Macaroni & Cheese with Bacon
"This dish was dubbed a "crowd favorite" at one of my neighborhood's Gourmet Club parties. It's even better when heated up as leftovers on day two...."
INGREDIENTS
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CRUMBLY TOPPING:
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2 cloves garlic
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3 Tablespoons finely chopped parsley
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6 slices white bread, crusts removed, torn into pieces
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2 Tablespoons butter, melted
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MAC & CHEESE:
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12 ounces (1 package) center-cut bacon, chopped into 1-inch pieces
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3 Tablespoons butter
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1 pound pasta (elbows or shells), cooked until very al dente- still the slightest bit crunchy (or 2-3 minutes less than the suggested cooking time on the box)
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5 1/2 cups whole milk, heated until warm
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1/2 cup all-purpose flour
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1 1/2 Tablespoons chopped fresh thyme
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1 teaspoon mustard powder
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1 teaspoon red pepper flakes
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3/4 teaspoon kosher salt, or more to taste
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon ground nutmeg
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12 ounces (or 4 cups) sharp white cheddar cheese, shredded & divided
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8 ounces herb & garlic flavored Chevre cheese (goat cheese), crumbled
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1/2 cup grated Parmigiano Reggiano cheese
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