grown up mac & cheese
(1 RATING)
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.
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prep time
25 Min
cook time
40 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 4 ounces thick sliced bacon
- - vegetable oil
- - kosher salt
- 2 cups elbow macaroni or cavatappi
- 1 1/2 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 ounces gruyere cheese, grated
- 3 ounces extra-sharp cheddar, grated
- 2 ounces roquefort cheese, crumbled
- 1 tablespoon black pepper, freshly ground
- 1 pinch nutmeg
- 2 slices white sandwich bread, crusts removed
- 2 tablespoons fresh basil leaves, chopped
How To Make grown up mac & cheese
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Step 1Cook bacon until crisp.
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Step 2Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to package directions.
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Step 3Heat milk in a small saucepan, but do not let it boil.
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Step 4Melt the butter in a medium pot and add the flour. Cook over low heat for about 2 minutes, stirring with a whisk.
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Step 5While whisking, add the hot milk and cook for another 2 minutes until thickened and smooth.
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Step 6Off the heat, add the Gruyere, cheddar, Roquefort, 1 teaspoon of salt, pepper and nutmeg.
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Step 7Add cooked macaroni and crumbled bacon and stir well.
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Step 8Pour into oven save dish.
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Step 9Place bread slices in food processor and pulse until you have course crumbs. Add basil and pulse to combine.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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