Thursday, March 10, 2011

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
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


Annapet said...

I love old school corning ware as well! I don't have one but I'm going to ask my mommy for hers!

Vagablonde said...

Lots of memories in the classic foods as well as serving peiece. Makes it fun

Barbara | Creative Culinary said...

I have a new smoker and want to smoke some mac and cheese...I love the flavors in this and might just have to try it!