If your looking for creamy, cheesy, comforting, southern kind of mac and cheese, It’s not here. In fact, the name MAC and cheese doesn’t even do this little lady justice. That’s because she’s all grown up and sophisticated.
She’s got style, she’s got grace, She’s a winner.
She’s a Lady. Whoa whoa whoa, She’s a Lady.
Remember that song? It’s by Tom Jones. Remember?
I’ve had that song on my mind since I made Ina Gartens grown up version of macaroni and cheese. This little dish has Gruyere, sharp Cheddar and blue cheese in it.
I was Leary about the blue cheese but it all comes together and it really works! The picky kid, who I thought would hate it, ate two bowls before I could even get the topping on and put it in the oven. The sure sign of a winner in my family.
Yeah yeah yeah She’s a Lady
Listen to me baby, She’s a
whoa whoa, She’s a Lady
And the Lady is mine!
Grown Up Mac and Cheese
from Ina Garten courtesy of Food Network.com
4 ounces thick-sliced bacon
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven – there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top
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