Grown Up Mac and Cheese
- 4 oz thick sliced bacon
- 2 cups elbow macaroni
- 1 1/2 cups milk
- 2 TBSP unsalted butter
- 2 TBSP AP flour
- 5 oz Gruyere cheese, grated
- 4 oz extra-sharp cheddar, grated
- 1/4 tsp freshly ground black pepper
- Pinch nutmeg
- 2 slices white sandwich bread, crusts removed
Preheat oven to 400.
Place a baking rack on a sheet pan and arrange bacon in 1 layer on the rack. Bake for 15 to 20 minutes, til the bacon is crisp. Transfer the bacon to a plate lined with paper towels and crumble when cool.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package. Drain well.
Meanwhile, heat the milk in a saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, til thickened and smooth. Off the heat, add both cheeses, 1 tsp salt, pepper and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
Place the bread in a food processor and pulse til you have coarse crumbs. Sprinkle the bread crumbs over the top of the pasta. Bake for 35 to 40 minutes, or til the sauce is bubbly and the macaroni is browned on top.