This is the perfect cold weather meal. You can add anything you like to make it even more flavorful – lobster, blue cheese, rotisserie chicken, but how can you go wrong with bacon?
Another plus is that you can make this a day or two in advance. You can serve it for a dinner party or a simple family night meal.
Bacon Mac And Cheese
1 pound elbow macaroni
4 cups milk (skim, 2% or whatever you have on hand)
1/2 cup flour
8 Tb butter, divided
6 ounces shredded Gruyere cheese
8 ounces shredded sharp cheddar
1 tsp nutmeg
1/2 tsp black pepper
1/2 pound applewood smoked bacon, cooked and crumbled
5 slices bread, with crusts cut off (I used wheat)
Bring a large pot of salted water to boil. Add pasta and cook until al dente. Drain and set aside.
Meanwhile, melt 6 Tb butter in another large, heavy bottomed pot on medium heat. Add flour and cook a minute or two, stirring constantly. Whisk in 4 cups milk and stir until sauce has thickened. It should cover the back of a wooden spoon. Then add 1 Tb salt, the black pepper and nutmeg. Take the sauce off the heat and add the shredded cheese and bacon. Stir in pasta and pour into a rectangular baking dish (9×13).
Melt remaining 2 Tb butter in microwave. Put bread slices into a food processor and pulse until mixture is crumbly. Add bread crumbs to melted butter and pour over top of macaroni and cheese. Bake in oven for 35 minutes at 375 degree or until top is browned and mixture is bubbly.
To make in advance, follow above steps, store in refrigerator and bake for 40-50 minutes.