Gruyere and bacon for everyone: Macaroni and Cheese night

Some dinners just beg for cheese

It’s been a long time since we enjoyed the decadent goodness of macaroni and cheese. Between TV and Twitter it’s been mentioned a lot lately and today seemed like a good day to jump on the bandwagon.

Use a macaroni that is ribbed to hold the cheese sauce

½ Lb pasta (I used whole-wheat fuisili pasta that has ribs to hold the cheese sauce)

4 Tbs Butter (3 for the roux and 1 for the breadcrumbs)

3 Tbs Flour

1 cup 1% milk

Pinch or 2 of nutmeg

Salt & pepper to taste (I use cayenne for this dish)

1 slice bacon (Cooked and minced)

 ½ cup breadcrumbs

For the cheese sauce:

3 Tbs Butter

3Tbs Flour

Make a roux of these two in a saucepan (stir or whisk constantly)

When the flour has cooked for a minute or two

In the melted butter

Add

1 cup 1% milk

Bring to just a boil then lower temp

Sauce will thicken

Add a pinch or two of nutmeg and

1 cup grated cheese (I used Gruyere, Cheddar and a hint of Parmesan)

Stir till smooth

The cheese sauce is ready. See how it should look

Assemble the dish:

Strain the cooked pasta and put it into a baking dish 

Add the cheese sauce and incorporate well

Mix in the cooked minced slice of bacon

For the topping:

Melt 1Tbs butter add to

½ cup breadcrumbs

top the mac and cheese with mixture

I Love using my old school corning ware for this dish

bake at 375  till heated browned and bubbly (about 25 minutes)

Total Under $6.00 for this cheesy treat