Gourmet Mac N Cheese (5) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 16 oz macaroni (any curly works best)
¼ lb bacon, diced
1 medium onion, diced
5 T butter
6 T flour
1 T Dijon mustard
2½ C whole milk
2 C heavy cream
1 tsp thyme
½ tsp salt
1½ C grated Fontina cheese, divided
½ C crumbled Blue cheese
¾ C grated Gruyere cheese, divided
¾ C grated Cheddar cheese, divided
¾ C fresh grated Parmesan, divided
¾ C Panko bread crumbs
butter to grease the casserole
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Directions: |
Directions:Preheat oven to 450º
Butter a 9x13 glass baking dish. Cook the macaroni according to directions, although since this is being backed, you can cook it a minute or two less as it will bake in the oven. Drain. In a large, heavy saucepan saute bacon until crisp. Remove from the pan with a slotted spoon to a paper towel to drain. Saute the onion in the bacon drippings until soft. Add 5 T of butter to the onions, stir to melt. With a whisk, add the flour, whisking with the fats and onion to make a roux. Whisk in the mustard. Gradually add the milk and cream, stirring constantly. Add the thyme and salt. Let the mixture come to a simmer, stirring frequently, for 15 minutes. Mix in 1 C of Fontina, ½ C Gruyere, all the blue cheese, ½ C of the Cheddar, ½ C Parmesan, the drained bacon and parsley. Continue to stir until the cheese is all melted. Add the cooked macaroni to the cheese mix. Stir to coat completely. Pour into the prepared baking dish. Mix together the remaining cheeses and panko bread crumbs. Spread over the top. Bake about 15-20 minutes until golden brown. Remove from the oven and let rest for 15 minutes before serving. |
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Personal
Notes: |
Personal
Notes: This is not exactly an inexpensive dish to make, it takes extra time than regular mac n cheese... and definitely not low fat. The sauce bakes down almost into a custard that surrounds the pasta. Lots of steps, but worth it when you want something extra special to serve. The cheese give it a "Grown up" taste to mac n cheese with rich, deep flavors. And if you don't like blue cheese (like me), don't automatically skip it. Your really don't taste it, it just adds a little something to the depth of the flavors
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