Skillet Bacon Mac And Cheese
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
49
Spice
60
Sweetness
46
Sourness
41
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 tsp
Dry Mustard (to taste)1 tsp
Ground Cayenne Pepper1 cup
Gruyere Cheese (grated)2 cup
Grated Parmesan Cheese1 cup
Milk1 cup
Heavy Cream1 cup
Unsalted Butter1 cup
Flour3 cups
Whole Milk (hot)1 tsp
Nutmeg1
SaltDirections:
1
Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet
2
Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain
3
Preheat the oven to 400 degrees F
4
Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce
5
Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce
6
Add an additional cup of milk and cream
7
Taste and adjust the seasonings, if needed
8
In another large skillet, cook the bacon until crispy and golden brown
9
Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat
10
Add the cooked pasta to the bechamel and stir to coat evenly with the sauce
11
In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat
12
Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni
13
Sprinkle the top with 1/2 cup Parmesan cheese
14
Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes
15
Top with crumbled cooked bacon
16
Let sit 5 minutes before serving
17
To make the Bechamel: Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet
18
Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes
19
Add the hot milk, continuing to stir as the sauce thickens
20
Bring the sauce to a boil
21
Add the nutmeg, salt, and pepper, to taste
22
Reduce the heat, and cook, stirring for 2 to 3 minutes more
23
Remove from the heat