This recipe is based on of Ina Garten’s Mac and Cheese. I made this recipe every weekend this past summer, but had to make a few alterations for some of my bacon-crazed family, including swapping out the tomatoes entirely for bacon! This recipe can feed a lot of people but will be gone in a matter of seconds because it tastes so good.
- 1 package dried macaroni pasta
- 3 cups grated Gruyere cheese
- 3 cups aged cheddar cheese
- 1 quart homogenized milk
- 1/4 teaspoon nutmeg
- 6 tablespoons of butter
- 1/2 cup all purpose flour
- 8 pieces of bacon
- Salt and pepper
- 4 slices of chala bread, chopped into bread crumbs (use a food processor)
- 1/4 cup parmesan cheese
- 2 tablespoons butter, melted
- Preheat oven to 375 F.
- Prepare a large ovenproof casserole dish by greasing lightly with butter or coat with non-stick spray.
- Bring a pot of salted water to a boil and cook the macaroni following the packages directions until al dente. Strain and reserve.
- To make the crumb topping, combine the butter ,bread crumbs,and Parmesan cheese.
- For the bacon, fry in a pan over medium high heat until crispy on both sides and drain on a paper towel. Once cooled enough to handle, chop into little bits.
- In a medium saucepan heat the milk until hot but not boiling. In another medium saucepan melt the butter. Once it is melted add the flour and whisk to combine, stirring constantly. Once it begins to thicken add the milk slowly and continuously whisk until thickened. When it starts to get thick switch to a wooden spoon. When the sauce is velvety and thick enough to coat the back of a spoon add two teaspoons of salt, 1/2 teaspoon pepper, and the nutmeg.
- Turn the heat off and add the cheese to the sauce and stir till smooth. Add the cooked and drained noodles and the crumbled cooked bacon and toss until well combined.
- Pour into an 8 1/2 by 13 inch baking dish. Sprinkle the bread crumb mixture on top (and a little extra bacon if you have) and bake for 30-35 minutes until the top is bubbling and golden. Serve hot!
- The macaroni mixture can be made ahead of time, refrigerated and baked a half hour or so before serving.
Categorized as: Pasta Tagged: appetizer, bacon, cheddar, cheese, crumbs, dinner, gruyere, lunch, mac, mac & cheese with bacon, mac and cheese with bacon, macaroni, macaroni and cheese with bacon, pasta, The Garlic Pad
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