Grown Up Mac & Cheese
By
Patrick Johnson
@pwjohnso
1
One of my sons has proven that a human being can actually grow and prosper on mac & cheese alone, well almost. It is a good thing he is very active.
This recipe takes the ol' classic and refines it for the more cultured palate. However, just like when you were a kid, you will swear you could bathe in this stuff.
This recipe takes the ol' classic and refines it for the more cultured palate. However, just like when you were a kid, you will swear you could bathe in this stuff.
Ingredients
- 4 oz
- thick sliced bacon
- vegetable oil
- kosher salt
- 2 c
- elbow macaroni or cavatappi
- 1 1/2 c
- milk
- 2 Tbsp
- unsalted butter
- 2 Tbsp
- all-purpose flour
- 4 oz
- gruyere cheese, grated
- 3 oz
- extra-sharp cheddar, grated
- 2 oz
- roquefort cheese, crumbled
- 1 Tbsp
- black pepper, freshly ground
- 1 pinch
- nutmeg
- 2 slice
- white sandwich bread, crusts removed
- 2 Tbsp
- fresh basil leaves, chopped
How to Make Grown Up Mac & Cheese
- 1Cook bacon until crisp.
- 2Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to package directions.
- 3Heat milk in a small saucepan, but do not let it boil.
- 4Melt the butter in a medium pot and add the flour. Cook over low heat for about 2 minutes, stirring with a whisk.
- 5While whisking, add the hot milk and cook for another 2 minutes until thickened and smooth.
- 6Off the heat, add the Gruyere, cheddar, Roquefort, 1 teaspoon of salt, pepper and nutmeg.
- 7Add cooked macaroni and crumbled bacon and stir well.
- 8Pour into oven save dish.
- 9Place bread slices in food processor and pulse until you have course crumbs. Add basil and pulse to combine.
- 10Sprinkle bread crumb mixture over the top of the pasta and bake at 350 for 35-40 minutes, or until the sauce is bubbly and the macaronie is browned on top.
