I’ve got the blues…

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With Will being an ocean away my cooking schedule has severely lightened up.  I keep asking him what he wants me to cook for him when he returns and I have heard everything from Beer Cheese Fondue, Hamburgers, Steak, and Roasted Chicken.  His last response was the most elaborate yet….. after watching “O Brother Where Art Thou?” he kindly requested Cornbread, Blue Cheese Mac and Cheese, and Dr. Pepper Pulled Pork.  While this is not terribly unreasonable it is a little different then a hamburger.  After searching online Ina Garten’s Mac and Cheese recipe looked the most promising AND it is a serving size for two.  There is nothing “worse” than making a large casserole of Mac and Cheese and having to stare at the yummy leftovers every time you open the fridge!

*recipe can be found on FoodNetwork

 

 

Grown Up Mac And Cheese 

  • 4 ounces thick-sliced bacon
  • Vegetable oil
  • Kosher salt
  • 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
  • Pinch nutmeg
  • 2 slices white sandwich bread, crusts removed
  • 2 tablespoons freshly chopped basil leaves



    Preparation:

    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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