Rockin' Mac n' Cheese
1 lb. box elbow macaroni
salt and pepper
4 slices bacon, diced
4 scallions, trimmed and sliced
1 T. fresh thyme, chopped
3 T. butter
5 T. flour
pinch of nutmeg
1 t. ground dry mustard
3/4 c. milk
1 1/4 c. heavy cream
8 oz. Dolcelatte or Gorgonzola cheese
1 c. panko bread crumbs
4 oz. parmesan cheese
3 T. butter, softened
chopped fresh parsley, garnish
Preheat oven to 400 degrees. Cook the macaroni in a large pan of boiling salted water just shy of al dente. Drain, then return to the pan and set aside.
Fry the bacon in a medium skillet over medium heat until it just starts to brown and crisp up, then add the thyme leaves and scallions and cook for an additional 3 minutes. Remove the skillet from the heat and add its contents to the pasta.
For the sauce, put the butter, flour, nutmeg, and mustard in a small pan set over medium heat and cook until the butter has melted. Add milk then cream a little at a time to the flour and butter in the pan, stirring well. Keep adding and stirring well each time till smooth and creamy. This will prevent the sauce from going lumpy. The sauce will thicken, then remove the pan from the heat. Add two-thirds of both of the cheeses to the sauce while it is still hot and combine well. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper and add to the pasta mix. Stir everything together and spoon into a shallow casserole dish or 4 individual large ramekins.
Sprinkle the top with parmesan cheese and the bread crumbs and dot with butter. Bake in the oven for about 20 minutes, or until the cheese starts to bubble and the topping goes crumbly and brown. Sprinkle with chopped parsley and serve while hot.
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