Description
I am not a big fan of mac 'n cheese normally, but once i had some at a catered affair and loved it. I am hoping this is similar. This is adapted from a recipe on another cooking site. The photo shows this recipe made with 3/4 cup cheddar, 3/4 cup gruyere, and the rest velveeta. Versatile recipe.
Ingredients
- Penne
- Bacon
- Onion
- Unsalted Butter
- All-purpose Flour
- Dijon Mustard
- Whole Milk
- Heavy Cream
- Fresh Thyme
- Bay Leaf
- Salt
- Fontina Cheese
- Blue Cheese
- Gruyere Cheese
- Cheddar Cheese
- Parmesan Cheese
- Fresh Parsley
- Breadcrumbs
Instructions
- Preheat oven to 450 degrees f
- Butter a 9 x 13 inch glass baking dish
- Cook pasta according to package directions
- Drain
- In a large dutch oven, saute bacon pieces until crisp
- Remove and set aside
- Saute onion in the bacon drippings until they wilt
- Add the butter to pot and whisk in the flour, stirring constantly
- Next whisk in the mustard
- Gradually add the milk and cream, whisking constantly
- Season with thyme, bay leaf, and salt
- Cook over low heat for about 15 minutes, stirring frequently
- Strain out solids
- Immediately add 1 cup of the fontina, the bleu cheese, 1 / 2 cup of the gruyere, 1 / 2 cup of the cheddar, 1 / 2 cup of the parmesan, the reserved bacon, and parsley
- Stir until cheese is melted
- Add the drained pasta and stir to coat
- Pour the mixture into the prepared baking dish
- Combine the remaining cheeses with the bread crumbs and sprinkle over top
- Bake 15 to 20 minutes until bubbling and lightly browned
- Let rest a few moments before serving