Wednesday, January 23, 2013

Everything's better with bacon mac-n-cheese

Several months ago, I attended a “Everything’s Better With Bacon” cooking class at Schnucks (a local grocery store); it included a bacon bloody mary, warm spinach salad with bacon, pork tenderloin wrapped in bacon with Dijon mustard cream sauce, bacon boursin mac-n-cheese and bacon chocolate ice cream. Yes, it was a glorious bacon-licious day! Well, I needed to share the recipe for the bacon mac-n-cheese with someone and I thought well, I might as well share it with everyone, since it really is the best mac-and-cheese.

Bacon Boursin Mac-n-Cheese 
  • 1lb macaroni
  • 1 qt milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • ½ cup all purpose flour
  • 8 oz Gruyere, grated or shredded
  • 4 oz extra sharp cheddar cheese, grated or shredded
  • 4 oz Bousin cheese (I use garlic herb)
  • ½ tsp black pepper
  • ½ tsp freshly grated nutmeg
  • ½ lb bacon, crispy crumbled
  • ¾ lb freshly sliced tomatoes (or diced)
  • 1 ½ cups fresh white bread crumbs (5 slices, crusts removed)
  • Preheat oven to 375.
  • Boil and drain macaroni
  • Heat (but don’t boil) milk in small saucepan. Melt 6 TBS butter in large pot and stir in flour. Cook over low heat for 2 minutes, stirring with whisk. Add hot milk slowly, stirring with whisk and cook for 3-5 more minutes until thickened and smooth.
  • Take off heat and add Gruyere, cheddar, Boursin, 1 tbs salt, pepper and nutmeg. Stir in bacon and macaroni and pour into baking dish.
  • Slice tomatoes and arrange on top of macaroni. Melt remaining 2 TBS butter, combine with fresh bread crumbs and sprinkle on top. Bake for 30-35 minutes or until sauce is bubbly and lightly browned on top.
As far as wine pairing, I don't really a perfect pairing for you. If I recall I had an unoaked Chardonnay and it was ok. We're going to have it again this weekend so I'll update if we taste anything fantastic with it!

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