If you are counting calories, skip this recipe, because this is a yummy, super comforting, hyper caloric dish.
This is also one of my Tomás Eugenio (8) favorite meals.
Cheesy, creamy macaroni and cheese!
With gusty bacon bits.
With tons of sharp Swiss gruyère cheese and parmigiano reggiano.
Baked in shallow dishes so you can get more crispy cheese bites.
And last but not least, with the recipe of Balthazar, one of my favorite restaurants in New York City.
Mac and Cheese | Ingredients for 6-8 portions
1 package of elbow macaroni
2 Tbs. of extra virgin olive oil
4 bacon slices cut into ½ inch bits
5 cups of milk
4 Tbs. of butter
½ cup of all purpose flour
3 cups of shredded gruyère cheese
1 cup of grated parmigiano reggiano
Coarse sea salt
Fresly ground white pepper
Preheat the oven to 400°F. Cook the pasta al dente, strain it and put in a bowl with the olive oil. In the meantime, cook the bacon on an skillet over medium heat, until brown but no crisp, 8 to 10 minutes. Drain the bacon on paper towels and add to the macaroni bowl.
In a medium sauce pan, heat the milk over medium heat. In a medium pot, melt the butter over medium heat and whisk in the flour to form a roux. Add the milk to the roux, one cup at a time, stirring until the roux is well combine with the milk. Cook for 2-3 minutes, stirring constantly until a béchamel is formed. Turn the heat off. Add 2 cups of the gruyère cheese and stir until melted. Add the parmigiano reggiano and stir. Salt and pepper to taste. Combine the béchamel and cheese with the macaroni.
Butter a shallow 10 x 14 inches gratin dish. Pour the macaroni in the dish and bake for 12 minutes. Remove and sprinkle the remaining cup of gruyère and bake for 10 more minutes. You may need to broil the dish for 1 to 2 minutes.
To print the recipe click here.
Etiquetas: bacon, milk, pasta