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Grown Up Mac and Cheese Ready in 40 min · Yield 4 people
The secret to a smooth, luxurious sauce is whisking that flour into hot milk and butter for a full two to three minutes, letting it cook out any raw flour taste before you add the cheese. Crispy bacon mixed into the noodles and sprinkled on top keeps every bite interesting, and using two cheeses (Gruyere for depth, extra sharp cheddar for tang) makes this genuinely better than the box.
Grown Up Mac and Cheese Print / PDF Cook mode
Yield: 4 people Prep: 20 min Cook: 20 min Total: 40 min
Skills you’ll practice: Roasting ,Pan Sauces ,Emulsifying ,Seasoning & Balance ,Baking
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1 Preheat oven to 400 degrees F. 2 Line a rimmed cookie sheet with foil. 3 Arrange 8 strips of bacon on the pan and bake for 20 minutes, or until the bacon is crisp;(flipping the strips half way through the cooking time.) "; 4 When the bacon has cooled down, pat with paper towels to remove excess grease. Crumble into small pieces. Set aside. 5 Bring a large pot of water to a boil. Once the water is boiling add a large pinch of salt and a drizzle of olive oil. 6 Cook your cavatappi pasta for 6-8 minutes or until done. 7 Drain your pasta, and pour back into the pot. 8 In a saucepan, over medium heat, heat your milk and butter;(don't let it boil) ";s 9 Once the milk and butter is hot, whisk in the flour. Whisk for 2-3 minutes or until thick and creamy. 10 Remove the milk mixture from the heat. Add 3/4 of your shredded Gruyere and extra sharp cheddar cheese to the mix. Whisk until smooth and creamy. Sprinkle salt and pepper here. 11 Pour the cheese mixture over the noodles in the pot. Mix until well combined. 12 In a greased baking dish, pour your cheesy noodles. Sprinkle the bread crumbs, remaining cheese, bacon, and parsley on top. 13 Bake for 15-20 minutes or untill cheesy is bubbly and crumbs are crisp. ( You can also just do broil for 4 minutes or so.) Your turn
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