Grown Up Mac and Cheese

I've been eying this recipe for a long time since I've seen Ina Garten make it on her show at least a dozen times. And wow, is it awesome.

As usual though, I feel like the people on Food Network who like to make mac and cheese (I'm talking to you too, Rachael Ray) think that people just don't like to actually be able to taste anything but cheese when eating this dish. So, also as usual, I had to cut the cheese sauce by half when actually serving it, so I'm adjusting the recipe accordingly. If you're a cheese fanatic, have at it and go with the original. Even though it's not my preference, I'm sure it'll be quite tasty.

Grown Up Mac and Cheese
A variation on this recipe by Ina Garten (The Barefoot Contessa)



1 pound thick-sliced bacon
Kosher salt
1 pound elbow macaroni or cavatappi
3 cups milk
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
8 ounces Gruyere cheese, grated
6 ounces extra-sharp Cheddar, grated
4 ounces blue cheese, such as Roquefort, crumbled
Freshly ground black pepper
Pinch nutmeg
6 slices white sandwich bread, crusts removed
1 tablespoon fresh basil leaves
1 tablespoon fresh parsley

Preheat the oven to 400°F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Heat a large pot of water. Add salt and the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a saucepan, but don't boil it. Melt the butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, salt, pepper, and nutmeg. Add the cooked pasta and crumbled bacon and stir well. Pour into 8 greased ramekins or greased 9x13 baking dish.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake until the sauce is bubbly and the pasta is browned on the top.