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Macaroni and Cheese, Aged and Saged

This recipe crafts a robust and flavorful macaroni and cheese for a crowd, featuring a rich, aged cheddar and Parmesan cheese sauce infused with sage, mustard, and nutmeg. Crispy bacon and fresh herbs elevate this comforting classic, promising a deeply savory and satisfying main course.
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Course lunch/dinner
Cuisine Italian
Servings 20 people
Calories 6615.9 kcal

Equipment

  • 1 Large Stockpot For cooking pasta
  • 1 Large Saucepan or Dutch Oven For preparing the cheese sauce
  • 1 Whisk Essential for a smooth roux and cheese sauce
  • 1 Box Grater For freshly grating cheeses to ensure best melt and flavor
  • 1 Large Baking Dish For assembling and baking the macaroni and cheese

Ingredients
  

Main

  • 2.5 ounces cooked chopped strongly flavored smoked bacon or 4 ounces cooked regular bacon, chopped
  • Salt
  • 1 pound dried pasta elbow macaroni, small shells or orecchiette
  • Extra-virgin olive oil as needed
  • 1 cup finely diced Vidalia onion
  • 2 tablespoons fresh minced garlic
  • 2 tablespoons all-purpose flour
  • 1 can evaporated skim milk + skimmed milk to total 4 cups
  • 1 teaspoon ground nutmeg
  • 1 teaspoon mustard powder
  • 9-10 ounces grated aged sharp Cheddar and 3-4 ounces grated Parmesan
  • 1 1/2 cups grated cheese: Cheddar and Parmesan for topping
  • Kosher salt
  • Cracked black pepper
  • 1 lemon juiced
  • 3-4 tablespoons chopped fresh sage leaves plus leaves for garnish
  • 0-1 tablespoons chopped fresh Italian flat-leaf parsley plus leaves for garnish

Instructions
 

  • Crisp the chopped bacon in a large saucepan or Dutch oven. Remove bacon, reserving some rendered fat.
  • Cook pasta according to package directions in generously salted water until al dente. Drain thoroughly.
  • In the same saucepan with reserved bacon fat (supplement with olive oil if needed), sauté the finely diced Vidalia onion until softened, then add minced garlic and cook for 1 minute until fragrant.
  • Sprinkle flour over the onion and garlic, stirring constantly, and cook for 2 minutes to create a blonde roux.
  • Gradually whisk in the evaporated skim milk and additional skimmed milk until the sauce is smooth and thickened. Stir in the ground nutmeg and mustard powder.
  • Reduce heat to low. Add the primary grated aged sharp Cheddar and Parmesan cheeses (9-10 ounces Cheddar, 3-4 ounces Parmesan), stirring constantly until fully melted and smooth. Season with kosher salt and cracked black pepper.
  • Stir the cooked pasta, reserved crispy bacon, fresh lemon juice, and 3-4 tablespoons of chopped fresh sage leaves into the cheese sauce until everything is thoroughly coated.
  • Transfer the macaroni and cheese mixture to a large baking dish.
  • Evenly top the dish with the remaining 1 1/2 cups of grated Cheddar and Parmesan cheese.
  • Bake in a preheated oven (recommend 375°F/190°C) until golden brown and bubbly, then garnish with fresh sage and parsley before serving warm.

Notes

For a superior Mac and Cheese, freshly grate your aged sharp Cheddar and Parmesan; pre-shredded varieties often contain anti-caking agents that hinder a smooth melt. When making the roux, cook the flour for at least 2 minutes to eliminate any raw flour taste before gradually whisking in the milk to prevent lumps. The evaporated milk contributes a luxurious creaminess. Don't skip the nutmeg and mustard powder - they are classic enhancers for a rich cheese sauce. A touch of lemon juice at the end brightens the dish significantly. Ensure your pasta is cooked al dente, as it will continue to cook slightly in the hot sauce. Crispy bacon adds a wonderful textural contrast and depth of flavor.