BLT Cheesy Mac for Two

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This macaroni and cheese is for the grownups, just the 2 of you; let the kids have the stuff from the blue box. Chill the white wine you used in the recipe and serve it with the entrée. A small side salad would be nice (that’s where the ‘L’ is from the BLT if you were wondering), send the kids to a movie, and light the candles on the table. D- at the lake

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Ingredients

  • 8 oz. dry elbow macaroni
  • 4 strips bacon, diced
  • 2 T. minced shallots
  • 3 T. all-purpose flour
  • 1/4 c. + 2 T. dry white wine like a Riesling, divided
  • 1-1/2 c. 2% or whole milk, warmed
  • 4 oz. sharp Cheddar cheese, shredded
  • 2 oz. smoked Gouda cheese, shredded
  • 1/2 t. Dijon mustard
  • Tabasco sauce to taste
  • Salt and freshly ground black pepper to taste
  • 4 T. Panko breadcrumbs
  • 3 T. butter, melted
  • 1 medium Roma tomato, seeded, diced
  • 2 T. fresh parsley, chopped fine

Preparation

Step 1

Cook macaroni according to package directions for al dente; drain.

Sauté bacon in a medium saucepan over medium-high heat until crisp. Remove bacon to a paper-towel-lined plate; set aside. Reduce heat to medium. Add shallots to drippings and cook until softened, about 2 minutes.

Whisk flour into drippings and cook 1 minute. Whisk in 1/4 cup wine. Whisk in milk to incorporate; then stir in the Cheddar, the Gouda, and mustard until the cheeses are melted and the sauce thickens.

Stir in 2 tablespoons of wine and season with Tabasco, salt, and pepper. Taste and adjust seasonings if needed. Stir in macaroni and divide the mixture between two au gratin dishes or small casseroles. Sprinkle each with 2 tablespoons breadcrumbs and drizzle with the melted butter. Heat in a 375F oven for 12 - 15 minutes until tops are golden brown and the cheesy mac is heated through.

Combine tomato, parsley, and reserved bacon. Garnish each serving with tomato topping.

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