Bacon and Peas Mac and Cheese

Bacon and Peas Mac and Cheese

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    ounces gruyere, grated

  • 8

    ounces yellow cheddar, grated

  • 4

    ounces parm, grated

  • 8

    slices bacon, finely chopped

  • cups frozen peas

  • 8

    ounces macaroni

  • 1

    cup fresh bread crumbs

  • 2

    tablespoons butter, melted

  • salt and pepper

  • .

  • Bechamel

  • .

  • pints milk

  • several sprigs of parsley

  • ¼

    teaspoon nutmeg

  • 10

    peppercorns

  • ½

    teaspoon chili flake

  • 1

    bay leaf

  • up to 6 tablespoons butter

  • ½

    cup flour

Directions

For the beschamel, bring the milk and everything else except for the butter and flour to a simmer. In a separate sauce pan, cook the bacon over medium heat until just crisp. Remove the bacon, but keep the fat in the pan. If there isn’t 6 tablespoons of fat, add the difference in butter and melt, then add the flour. Stir until doughy and smelling a bit nutty (about one minute). Strain in the milk about a half cup at a time, whisking to incorporate with the butter and flour mix. It should be smooth and velvety, not chunky or too thick. If it is, just add some more milk to thin it out. Take off heat and add the grated cheese. Fold in 1/4 cup of bacon pieces, macaroni, and then peas. Meanwhile, mix bread crumbs with a 1/4 cup of the bacon pieces, a pinch of salt and pepper, and a tablespoon of butter, melted. Pour into a greased baking dish, top with breadcrumbs, and bake for 30-45 minutes (depending on ramekins or one large baking dish), or until the sauce is bubbly and the crust is browned on top.


Nutrition

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