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Bacon Mac and Cheese
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Ingredients
0 of 16 gathered
Step by step
Method
5 steps
- 1
To Make The Sauce: Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.
- 2
Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add 3 cups of milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, dry mustard, cayenne pepper, salt and black pepper, to taste. Reduce the heat and cook, stirring for 2 to 3 minutes more.
- 3
Over low heat, gradually add the Cheddar, Gruyere (or Fontina) and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted. Add the remaining 1 cup of milk and 1/4 cup cream. Taste and adjust the seasonings, if needed. Add the cooked pasta to the sauce mixture and stir to coat evenly (it will be soupy, but will come together). Set aside.
- 4
To Make The Rest: Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain.
- 5
Preheat the oven to 400 degrees F. Taste for salt and serve when it looks done.