Tuesday, February 16, 2010

Grown Up Macaroni & Cheese

Source: Ina Garten

There's one dish I refuse to do low-fat and that's macaroni and cheese. Oh, how I love mac and cheese! It brings together two of my very favorite things: cheese and carbs. Yum yum yum!

This version was very good, but eating made me realize I am a mac and cheese purist. That's all I want. Macaroni and cheese. I like a nice crunchy topping, but didn't care too much for the basil or bacon. I was a little nervous about the blue cheese, since I don't typically partake (it has a metallic taste to me). However, I think it added a nice bite to the sauce. The next time I make it, I'll omit the bacon and basil, and replace one ounce of Gruyere with more extra-sharp Cheddar. Yum!

Grown Up Mac and Cheese


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 blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed (or 1/2 cup Panko)
2 tablespoons freshly chopped basil leaves


1. Preheat the oven to 400 degrees F.

2. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

3. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

4. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

5. Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

1 comment:

Colleen said...

I keep meaning to make this - thanks for the reminder, it looks delicious! And I like a little variety so I will probably try it the original way first with all the add-ins.