Food Network: Grown Up Mac and Cheese

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Grown Up Mac and Cheese
2007, Ina Garten, All Rights Reserved

Ingredients
4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves

Directions
Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15
to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot
grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool
enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the
directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and
add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot
milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere,
Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled
bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse

crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the
pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the
top.