Grown Up Mac and Cheese
This 'Grown Up Mac and Cheese' recipe elevates a classic comfort food with sophisticated flavors. It features crispy baked bacon, perfectly cooked elbow macaroni, and a rich, creamy cheese sauce made with Gruyere, extra-sharp Cheddar, and blue cheese. Topped with fresh basil breadcrumbs, the dish is baked in individual gratin dishes until bubbly and golden, offering a gourmet twist on a beloved favorite.
Equipment
- 1 Large Pot
- 1 Baking Sheet with Wire Rack
- 1 Whisk
- 1 Food Processor
- 2 Individual Gratin Dishes
Ingredients
Main
- 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
- 2 tablespoons freshly chopped basil leaves
Instructions
- Preheat the oven to 400 degrees F.
- 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.
- 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.
- 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.
- 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.
Notes
1. Use good quality, sharp cheeses for the best flavor; the combination of Gruyere, Cheddar, and Roquefort offers a complex, balanced profile.2. For the roux, ensure you cook the flour for at least 2 minutes over low heat to eliminate any raw flour taste, then gradually whisk in the hot milk to achieve a perfectly smooth, lump-free b
camel.3. When adding the cheeses to the b
camel, remove the pot from the heat to prevent the cheese from seizing or becoming oily. Stir until just melted and smooth.4. Achieve perfectly crisp bacon by baking it on a wire rack, allowing fat to drip away. Don't rush this step, as crispy bacon adds crucial texture and flavor.5. The basil breadcrumbs add a fresh, aromatic finish. Pulse them to a coarse crumb for ideal texture, avoiding fine dust. These individual gratin dishes ensure proper browning and a beautiful presentation.
camel.3. When adding the cheeses to the b
camel, remove the pot from the heat to prevent the cheese from seizing or becoming oily. Stir until just melted and smooth.4. Achieve perfectly crisp bacon by baking it on a wire rack, allowing fat to drip away. Don't rush this step, as crispy bacon adds crucial texture and flavor.5. The basil breadcrumbs add a fresh, aromatic finish. Pulse them to a coarse crumb for ideal texture, avoiding fine dust. These individual gratin dishes ensure proper browning and a beautiful presentation.