- 4
- 20 mins
- 35 mins
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
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.