A combination of cheeses (not to mention bits of bacon) take this dish beyond the realm of the ordinary.
Ingredients
| Mac and Cheese | |
| 3 ¼ rotini pasta | 4 oz. extra-sharp Cheddar, finely shredded |
| 4 Tbsp. butter | 4 oz. aged Gouda, finely shredded |
| 4 Tbsp. flour | 4 strips bacon, cooked and chopped |
| 3 c. warm milk | 1 c. homemade croutons (if you’re in a hurry, substitute unprepared boxed stuffing mix) |
| Croutons | |
| 4 slices home-baked bread, diced (or about 3 cups diced dried homemade focaccia) |
4 Tbsp. extra-virgin olive oil |
| 1 Tbsp. Italian seasoning | 3 pinches salt |
| 1 to 2 garlic cloves, minced | 7 cranks of fresh ground pepper |
Preparation
To make croutons:
1. Toss all ingredients in large mixing bowl. Spread evenly on baking sheet.
2. Broil for about 5 minutes, turning halfway through, til golden brown and crisp but not crunchy.
3. Remove from tray immediately to cool.
To make mac and cheese:
1. Preheat oven to 350°F. Boil pasta until desired doneness and drain (no rinsing required).
2. Make a “blonde roux”: Melt the butter in a saucepan over medium heat. Add the flour and whisk. When the mixture bubbles, reduce heat to low.
3. Continue cooking and stirring for about 5 more minutes. Slowly incorporate warm milk. Sprinkle in shredded cheeses. Stir.
4. Once cheese is completely melted, stir in chopped bacon bits. Remove from heat.
5. Add cooked pasta and transfer into a 2-quart casserole dish. Spread croutons evenly over the top to form a crust. Wrap with aluminum foil and dot with vent holes. Bake for 30 minutes.
Serves 8.
Nutritional Information: Calories: 700; Fat: 26g; Cholesterol: 95mg; Sodium: 700mg; Total Carbohydrates: 89g; Dietary Fiber: 4g; Sugars: 10g; Protein: 28g.
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