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.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to package directions.
Heat milk in a small saucepan, but do not let it boil.
Melt the butter in a medium pot and add the flour. Cook over low heat for about 2 minutes, stirring with a whisk.
While whisking, add the hot milk and cook for another 2 minutes until thickened and smooth.
Off the heat, add the Gruyere, cheddar, Roquefort, 1 teaspoon of salt, pepper and nutmeg.
Add cooked macaroni and crumbled bacon and stir well.
Pour into oven save dish.
Place bread slices in food processor and pulse until you have course crumbs. Add basil and pulse to combine.
Sprinkle 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!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!