Macaroni and Cheese with Bacon Gratin
Description
This is a game changer for mac and cheese. Everyone knows that bacon makes everything taste better and it's true for mac and cheese as well. This dish is cheesy and cream on its own and has a bacon and Panko breadcrumb topping that is to die for.
Ingredients
6 slices bacon, chopped
1/2 c. Panko breadcrumbs
1 lb. macaroni pasta, cooked according to package directions
5 T. butter
1/3 c. flour
3 1/2 c. milk
salt and pepper, to taste
1/4 c. freshly shredded Parmesan cheese, not bagged*
1 c. freshly shredded Gruyere cheese
1 c. freshly shredded Cheddar cheese, not bagged*
Directions
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Preheat oven to 350 degrees.
Cook macaroni according to package directions to al dente, just shy of 9-12 minutes; drain; set aside.
In a large non-stick skillet, cook chopped bacon over medium heat 5-8 minutes or until it starts to turn golden. Add breadcrumbs to the bacon; stir well; remove from heat; set aside.
Melt butter in a large saucepan over medium heat; when butter is melted, whisk in flour; cook 1 minute; add salt and pepper, to taste; slowly whisk in milk until sauce is smooth; bring to a simmer; reduce heat to low; simmer for 5 minutes, whisking occasionally until sauce has thickened.
Add the cheeses to the sauce; season with salt and pepper to taste, if desired; stir; cook for a few minutes until cheese is fully melted.
Add macaroni pasta to the sauce; stir until coated; pour into a large 9x13 inch baking dish. Sprinkle bacon/breadcrumb mixture over macaroni.
Bake 20-30 minutes until golden brown and bubbly.
Serve immediately.
6 servings.
*Pre-shredded cheeses are not recommended.