Oooey Gooey Mac and Cheese

I saw this recipe all over my GR when I got back from vacation. It seems as though every blog I follow has joined Barefoot Bloggers. It's a weekly blogging event where they make a recipe from Ina Garten. This one was AMAZING! I think it is the best mac and cheese I've ever had. And I'm a bit of a mac and cheese connoisseur. And this pregnancy has made me love all things carb loaded and full of cheese :)

Source: Ina Garten

Grown-Up Mac and Cheese
  • 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 (I used 2 ounces)
  • 3 ounces extra-sharp Cheddar, grated (I used 2 ounces)
  • 2 ounces blue cheese, such as Roquefort, crumbled (I used 4 ounces of Fontina)
  • 1/4 teaspoon freshly ground black pepper
  • Pinch nutmeg
  • 2 slices white sandwich bread, crusts removed
  • 2 tablespoons freshly chopped basil leaves
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.


Joelen said...

This recipe has been on my must try list since it was featured on Barefoot Bloggers!

Alanna said...

Girl, you are SO appealing to my craving right now...

Pilar Zimmerman said...

Mmmm... I'm in trouble if I get pregnant (NOT trying yet!!!)... I already LOVE carbs AND cheese!!!


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