Wednesday, May 2, 2012

Blue Cheese-and-Bacon Mac and Cheese

This recipe was inspired by the Barefoot Contessa. I mean, how could you go wrong with this flavor combination? Not at our house! The original recipe supposedly serves two, but four is a more accurate number. Instead of expensive Gruyere cheese, I used mild, creamy Havarti. The bacon and blue cheese worked beautifully together. A simple tomato salad was the perfect partner. Enjoy!

Blue Cheese-and-Bacon Mac and Cheese
4 bacon slices, chopped
2 Tbsp. butter
1/4 cup all-purpose flour
1 1/2 cups milk
4 oz. havarti, shredded
2 oz. sharp Cheddar cheese, shredded
2 oz. crumbled gorgonzola cheese
Pinch of freshly grated nutmeg
Salt and pepper
6 oz. cooked pasta
Fresh breadcrumbs

1. Cook bacon until crisp; drain. Wipe pan clean, and melt butter. Sprinkle in flour, and cook, whisking constantly, 1 minute. Gradually whisk in milk; cook, whisking often, until mixture is thickened. Stir in cheeses and nutmeg. Season with salt and pepper to taste. Stir in pasta and bacon. Pour mixture into a baking dish. Spread breadcrumbs on top. Drizzle with a little olive oil or melted butter.
2. Bake at 350° for 30 minutes. Serve immediately.

1 comment:

Carole said...

Hi there, this is a really nice post. It would be great if you linked to it in my Food on Friday series. Food on Friday – Bacon