Grown Up Mac and Cheese

Show: Barefoot ContessaEpisode: Home Comforts

Rated: 4 stars out of 5Rate itRead users' reviews (129)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
2 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 10 min

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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.

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Comments & Reviews

recipe Grown Up Mac and Cheese
Kathleen Clermont, FL 11-19-2009
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OMG
Rated: 5 stars out of 5

Absolutely THE best Mac and cheese I have EVER put in my mouth. I usually make Martha Stewarts recipe with Gruyere, but that... one has gone in the garbage can. LOVE IT! love the big flavors.. and heck with the grown ups.. my kids loved it too!Read more
recipe Grown Up Mac and Cheese
Julie Hudson, MA 11-18-2009
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Very, very rich
Rated: 3 stars out of 5

It was a very easy recipe to follow, but it was very rich in flavor. Either I put too much cheese in or the sharpness of the... three cheeses were a little over the top for me. I will make this again, and fine-tune it to my liking. All and all a nice recipe to play with.Read more
recipe Grown Up Mac and Cheese
Jean Lancaster, TX 11-14-2009
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What blue box? :)
Rated: 5 stars out of 5

I like to use whatever cheese I have on hand, so this mac and cheese got a good white cheddar and creamy havarti. Not a big... bleu cheese fan. Also added pinches of garlic powder and mustard powder. Use the cavatappi instead of plain elbows and the basil in the breadcrumbs really adds to the presentation and flavor! Baked up to perfection. This is the only mac and cheese my husband wants now.Read more
recipe Grown Up Mac and Cheese
JEFFREY BROOKLYN, NY 11-13-2009
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Just Great
Rated: 5 stars out of 5

I made sure I tried tried this receipe before thanksgiving just to make sure, and its really going to be a big hit come... thanksgiving. Thanks Barefoot.Read more
recipe Grown Up Mac and Cheese
Kay Palos Verdes Estates, CA 11-09-2009
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Divine!
Rated: 5 stars out of 5

This was fantastic even though I used several shortcuts, including: replacing the bacon with cut-up slices of deli-style ham... and using prepared bread crumbs and a couple sprinkles of dried basil on the top. I don't think you can go wrong with this one!Read more
recipe Grown Up Mac and Cheese
Ashley Richfield, MN 11-02-2009
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use whole milk!
Rated: 4 stars out of 5

I have made this recipe 2 times befor and my husband loved it, however I soon realized that my white sauce looked slightly... thin. It doesn't specify in the recipe to use whole milk, but I used skim the 1st time (way too thin) next I used 2% (still too thin) so I would suggest using a thicker whole milk. Otherwise, the recipe is fantastic... a keeper in this house, thanks Ina!Read more