Ingredients
Scale
- Béchamel sauce:
- 1/4 cup bacon fat
- 1/4 cup flour
- 3 cups warm whole milk
- salt and pepper
- Mac n’ cheese:
- 1 package apple smoked bacon (about 12 ounces)
- 1 pound pasta (recommended Conchiglie or big shells)
- 1 teaspoon of dry mustard
- 1/2 teaspoon cayenne pepper
- 2 1/4 cups grated sharp cheddar cheese
- 1 1/4 cup of gruyere cheese
- 1 1/2 cup parmesan romano or parmesan
- 1 cup warm milk
- 1/4 cup heavy cream
- 1 cup panko bread crumbs
- 2 1/2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Instructions
- prep all cheeses and chop parsley
- preheat oven to 400 degrees
- cut bacon into small square pieces removing some of the fat if needed
- cook in large skillet until crispy
- while bacon is cooking start water for noodles and warm milk in small sauce pan
- remove bacon from the pan set aside on paper towel
- use the same pan with the bacon fat to start the béchamel sauce
- Add noodles to salted boiling water and cook until al dente
- whisk in the flour and cook stirring continuously to avoid browning takes approx. 2 min
- add 3 cups of the hot milk slowly while stirring and bring the sauce to a boil
- add the salt and pepper to taste
- reduce the heat to med low and cook 2-3 more minutes
- over low heat stir in dry mustard and cayenne pepper
- gradually add cheddar gruyere and 1 cup of parmesan romano cheese stirring constantly until all the cheese is melted
- add the additional cup of milk and 1/4 cup of heavy cream
- add the pasta to the béchamel and stir to coat evenly
- transfer to a 9×13 baking dish
- in small bowl mix panko bread crumbs butter and chopped parsley
- sprinkle over mac n’ cheese
- sprinkle the top with 1/2 cup parmesan
- cook until golden brown and bubbling about 25 min
- top with pieces of bacon