Comforting Comfort Food: Grown-up Mac and Cheese
Author: Changing Seasonings
Recipe type: Lunch, Dinner
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8 servings
- 1lb pasta - I prefer a short cut textured pasta such as: spiral, gemelli, cellentani, penne rigate that can grab onto the cheese
- 1T Olive Oil - I use my favorite Picholine from a local shop The Olive Twist (www.theolivetwist.com)
- ½lb Bacon, chopped
- 2 Medium Onions, thinly sliced
- ½C Wine (a dry white is great, but use whatever favorite white or blush you have on hand to drink)
- 2T Butter
- 2T Flour
- 1C Milk
- 1C Chicken Broth
- 2C Gruyere, shredded (regular Swiss would work fine, I just like the nuttiness of Gruyere and how well it melts)
- ½t nutmeg, fresh grated
- 2-3 drops Hot Sauce
- 1T Spicy brown or Dijon Mustard
- Salt & Pepper
- Cook pasta as directed on package to al dente.
- While the pasta cooks, heat olive oil in a pan.
- Crisp the bacon in the olive oil.
- Remove the bacon, reserving the oil and bacon grease in the pan.
- Add the onions and cook over medium heat until softened and just beginning to caramelize.
- Add the wine and reduce 1-2 minutes.
- As the onions cook, in a saucepan, melt the butter and whisk in the flour to make a roux.
- After a minute or two, whisk in the broth and milk.
- Allow to thicken several minutes then add salt, pepper and nutmeg to taste.
- Add a few drops of the hot sauce.
- Whisk in the mustard.
- Remove from heat and stir in the shredded cheese, a little at a time to melt into the sauce.
- Pour the cheese sauce into the pasta and toss together.
Recipe by Changing Seasonings at https://www.changingseasonings.com/2013/02/comforting-comfort-food-grown-up-mac-and-cheese/
3.4.3177