Macaroni & Cheese, Grill 23's

By arthurlemay

Ingredients

• 1 tablespoon olive oil
• 3-4 slices bacon, diced
• 4 tablespoons King Arthur flour
• 1/4 cup white wine
• 1 pint heavy cream, hot
• 1/4 pound cheddar chees, Vermont, grated
• 1/4 pound Parmigiano Reggiano Cheese, grated
• 1/4 pound Stilton, or other blue cheese, crumbled
• salt and pepper to taste
• 1 teaspoon truffle oil (optional)
• 1 pound penne or other shaped pasta, cooked al dente

Details

Servings 4
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 350 degrees.

In a large saucepan, over medium-low heat, render the bacon in the olive oil until crisp, about 5-6 minutes. Remove the bacon and reserve.

Whisk the flour into the olive oil-bacon fat mixture until thorroughly combined. Cook, whisking often, for about 5 minutes.

Add the wine, all at once, whisking constantly for 1-2 minutes. Add the hot cream and whisk to thoroughly combine all ingredients.

Add the cheeses, one at a time, stirring after each addition, until fully incorporated. Season to taste with salt and pepper.

Fold the cooked bacon and the pasta into the cheese mixture and heat thoroughly. Pour into a greased 9-inch-by-9-inch baking dish.

Bake in 350 degree oven for 10-12 minutes.

Drizzle truffle oil (optional) over macaroni and cheese and serve.