WASHINGTON, April 18, 2013 — Who can hate on homemade Mac n’ Cheese? It Is comfort food 101; simple, homey, a bit rustic, and really does seem to warm the soul. This is a variant that family and friends are sure to enjoy, as it combines some of the most flavorful additions you can put into such an amazingly simple dish.
- 1/2 cup -Shredded Gruyère Cheese
- 1/2 cup - Shredded Extra Sharp Cheddar
- 1/2 cup - flour
- 2 tablespoons - butter
- 3 cups - milk
- 3/4lb - Elbow Macaroni pasta
- 2oz - finely chopped, fresh Rosemary
- 8 strips of bacon
- Salt / Pepper
Start cooking the bacon first, either in a traditional skillet on the stove top or in the oven on a sheet pan at 400° until crispy.
In a pot start your water on high heat and bring to a boil. Season with several large pinches of sea salt or kosher and then add the pasta and cook until al dente.
Using a large sauce pan, melt the butter, then add the flour. Slowly add the milk and stir with a wisk until it reaches a consistency that will easily coat the back of a spoon. Season with salt and pepper to taste.
Now add both cheeses slowly to allow them to melt. Simmer in low heat for a few minutes.
Ramekins work well for plating, however, you can certainly prepare this in a glass casserole dish as well. If using ramekins, add enough pasta to fill about 3/4 of the way up and then add the cheese sauce and mix in chopped bacon. If using a casserole dish, simply combine all the pasta and cheese sauce and add in the bacon (chopped up).
Bake in the oven at 425° for 10-minutes (5-min convection mode) - remove and add the fresh rosemary.
*Pairs well with Chardonnay, Riesling, Pinot Gris or even a lighter-style Pinot Noir.
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