Mac and Cheese

This is a quick and easy recipe; very creamy and great flavor especially with the bacon. If you don't like peas, you really can substitute any vegetable, I used broccoli. Leftovers can be frozen, but when re-heating, the milk can separate so just add more milk and or cream when reheating.

Mac and Cheese
Mac and Cheese

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 8

    slices bacon cut crosswise into 1/4-inch-wide strips

  • 2

    shallots chopped

  • salt

  • black pepper freshly ground

  • 2

    cloves garlic

  • 2

    T all-purpose flour

  • 3 1/2

    c whole milk

  • 1 1/2

    c heavy cream

  • 6

    ounces Gruyère cheese grated (about 1 1/2 cups lightly packed)

  • 6

    ounces Vermont white cheddar cheese grated (about 1 1/2 cups lightly packed)

  • 1/2

    c freshly grated Parmigiano-Reggiano (about 2 ounces)

  • 1

    pound penne pasta or gemelli pasta

  • 1

    c shelled fresh English peas (from about 1 pound unshelled English pea pods)

  • 2

    T chopped fresh flat-leaf parsley

  • 3/4

    c panko breadcrumbs

  • 2

    T unsalted butter melted

Directions

• Cook the bacon in a heavy large saucepan over medium-high heat until golden brown about 5 minutes. Using a slotted spoon transfer the bacon to a plate lined with paper towels and reserve. Pour off all but 2 tablespoons of bacon drippings. • Add the shallots to the bacon drippings. Sprinkle with salt and pepper and sauté until translucent about 2 minutes. Add the garlic and sauté for 1 minute. • Reduce the heat to medium-low and stir in the flour. Cook the flour for 1 minute stirring constantly. • Gradually whisk in the milk and cream. Bring the sauce to a simmer over medium heat about 10 minutes. • Reduce the heat to medium-low and gradually add the cheese stirring to blend. • Meanwhile bring a large pot of salted water to a boil over high heat. Cook the pasta in the boiling salted water for 8 minutes stirring often to prevent it from sticking. Add the peas and continue boiling until the pasta is tender but still very firm to the bite and the peas are bright green and crisp-tender about 1 minute. Drain the pasta and peas. • Stir the bacon into the cheese sauce. • Stir the pasta and peas into the cheese sauce. The sauce will look loose but will continue to thicken once the pasta is added. If the sauce begins to thicken too much add more milk or cream to thin it to the desired consistency. Season to taste with salt and pepper. • Butter 8 individual 6-inch-diameter casserole dishes or one 2 1/2-quart casserole dish. Transfer the pasta to the buttered casserole dishes. Sprinkle the panko breadcrumbs over the pasta and drizzle the melted butter over it and bake at 350 until golden brown or put under broiler until golden brown.

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