WASHINGTON, September 23, 2014 — Who can hate on homemade Mac n’ Cheese? It Is comfort food 101; simple, homey, a bit rustic, and really does seem to warm the soul. This is a variant that family and friends are sure to enjoy, as it combines some of the most flavorful additions you can put into such an amazingly simple dish.
- 1/2 cup -Shredded Gruyère Cheese
- 1/2 cup – Shredded Extra Sharp Cheddar
- 1/2 cup – flour
- 2 tablespoons – butter
- 3 cups – milk
- 3/4lb – Elbow Macaroni pasta
- 2oz – finely chopped, fresh Rosemary
- 8 strips of bacon
- Salt / Pepper
Start cooking the bacon first, either in a traditional skillet on the stove top or in the oven on a sheet pan at 400° until crispy.
In a pot start your water on high heat and bring to a boil. Season with several large pinches of sea salt or kosher and then add the pasta and cook until al dente.
Now add both cheeses slowly to allow them to melt. Simmer in low heat for a few minutes.
Ramekins work well for plating, however, you can certainly prepare this in a glass casserole dish as well. If using ramekins, add enough pasta to fill about 3/4 of the way up and then add the cheese sauce and mix in chopped bacon. If using a casserole dish, simply combine all the pasta and cheese sauce and add in the bacon (chopped up).
Bake in the oven at 425° for 10-minutes (5-min convection mode) – remove and add the fresh rosemary.
*Pairs well with Chardonnay, Riesling, Pinot Gris or even a lighter-style Pinot Noir.
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