Ingredients: |
Ingredients: Kosher salt
1 (16 oz.) package macaroni (we like cavatappi)
1/4 lb. bacon, diced
1 medium onion, diced
5 Tbsp. unsalted butter, plus more to butter baking dish
6 Tbsp. all-purpose flour
1 Tbsp. Dijon mustard
2 1/2 cups whole milk
2 cups heavy cream
1 sprig fresh thyme
1 bay leaf
1/2 tsp. salt
1 1/2 cups grated Fontina cheese
1/2 cup crumbled blue cheese
3/4 cup grated Gruyere cheese
3/4 cup grated white cheddar (Australian)
3/4 cup grated Parmesan cheese
3 Tbsp. chopped Italian parsley
1/4 cup bread crumbs
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Directions: |
Directions:I can't take credit for this recipe. It was on a morning show and do not know where or who made this.
1. Preheat oven to 450º and butter a 9 by 13 inch glass baking dish.
2. Bring a large pot of water to boil and add some salt. Cook macaroni according to package directions.Drain.
3. In a large Dutch oven or other heavy pot, saute bacon until crisp. Remove bacon with a slotted spoon and reserve drippings. Saute the onion in bacon drippings until soft. Add the 5 Tbsp. butter to the onion mixture and melt the butter stirring with a wooden spoon.
4. Using a whisk, add flour and stir constantly until well mixed with the drippings and onions making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.
5. Add the thyme, bay leaf, and Kosher salt. Let come to a simmer and stir frequently for 15 minutes.
6. Strain the hot milk mixture into a metal bowl and discard the solids. Working quickly, mix in 1 cup Fontina, Blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon and parsley. Continue to stir until all cheese is melted.
7. Add the cooked macaroni to the cheese mixture to coat. Add the mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the macaroni mixture.
8. Bake for about 15-20 minutes or until bubbling and golden brown. Remove from oven when done and rest for 5 minutes. |
This recipe for Cheese Lovers 5 Cheese Mac and Cheese is from