swiss mac 'n cheese

By ginasheppard

Ingredients

• 1 1/2 pounds cavatappi
• 3 1/2 cups milk
• 5 tablespoons butter (plus more)
• 1/4 cup flour
• 1 pound Swiss cheese (grated)
• 1 pound Monterey Jack cheese (grated)
• 6 strips cooked, crispy bacon (roughly chopped)
• 3 teaspoons spicy Dijon mustard
• 1/4 cup fresh basil (finely chopped)
• 2 teaspoons fresh rosemary (finely chopped)
• 1 teaspoon freshly ground black pepper
• Kosher salt
• 1 cup Parmesan herb panko bread crumbs

Preparation

Step 1

Preheat oven to 375 degrees F.
2 Grease a 9"x13" baking dish with butter and set aside. Sprinkle the bottom of the dish with a couple tablespoons of breadcrumbs.
3 Bring a large pot of salted water to a boil. Cook the pasta according to package directions, until al dente. Drain and set aside.
4 Pour the milk into a saucepan and bring to a simmer. Lower the heat to a simmer.
5 Meanwhile, in a large, heavy-bottomed pot, melt the butter over medium heat. Then add the flour and stir to combine with a wooden spoon. Cook for 2 minutes, stirring frequently. Slowly, add the milk and incorporate using a whisk. When all the milk has been incorporated, bring to a simmer, stirring constantly. Cook until the sauce has thickened (it should coat the back of a wooden spoon). Remove sauce from heat and stir in the cheese, half of the bacon, mustard, herbs and black pepper. Season to taste with salt. Add the cooked cavatappi into the cheese sauce and stir to combine. Pour into the prepared baking dish.
6 Combine the remaining breadcrumbs and bacon. Top the mac n' cheese with the bacon-breadcrumb mixture and dot with a little more butter.
7 Place in the oven until golden-brown, about 45 minutes.

Tips
- Replace the Swiss cheese for cheddar cheese for a more classic cheese sauce.