My Southern Baked Creamy Mac n Cheese

If you are on a diet, trying to slim down your inner thighs, worried about cholesterol, or lactose intolerant - then do not read this post.  If none of the above pertain to you, then go get these ingredients and make this meal NOW.  

Dress it up with a nice bottle of red wine, or eat it straight out of the oven dish like a kid.

For quite some time I had been hoping to stumble upon a really great macaroni and cheese recipe, but wasn't finding anything that jumped out at me.  (Living in England, where it is ALWAYS chilly and gray and damp, I often crave hearty American comfort foods.  It's hard to find any good options at local restaurants - and no, The Big Easy in Chelsea is definitely NOT decent southern fare!)  So I have tested and developed my own.  After reading up on different methods and ingredients (using a roux, adding cottage cheese, cheese sauce vs layers of shredded cheese, etc) here is my version.  It's a hybrid between some recipes from the Pioneer Woman, Paula Deen, and some other gourmet variations.  And it is reallllly amazing.  The gooeyness of the cheeses, chewiness of the noodles, and the crunch of the bacon make it mouth-watering. 

Where possible, I have try to substitute healthier-ish ingredients for their full-fat foes - e.g. reduced fat cheese, skim milk.  My measurements make enough for 3-4 servings, but it can easily be doubled and made in a larger dish for a bigger crowd.  The great thing about mac n cheese is that you can doctor it up to your liking...add your favorite cheese or change the strength of the cheddar to alter the tanginess of the dish, leave off the bacon, top it with breadcrumbs.  Here is what I've found works well and keeps people asking for seconds and thirds!  Enjoy!

Three amazing textures right out of the oven.

Ingredients

8 strips of bacon

8oz cavatappi pasta (or a shape sturdy enough to be cooked twice without turning to mush)

1/4 cup butter or margarine

2 tablespoon plain flour

2 cups milk

2 cups + one handful shredded extra sharp cheddar cheese

1 cup shredded Gruyere cheese

1/2 teaspoon dry mustard powder

1/2 teaspoon nutmeg

ground black pepper

worcestershire sauce

parsley

paprika

Preparation

1.  Cook bacon, trim fat, and chop the remaining crispy bits into tiny pieces.  Set aside.

2.  Undercook pasta until just before it is al dente.  Rinse in cold water, strain, and set aside.

3.  Lightly grease an 8 x 8 glass or ceramic oven dish.  Set aside.  

4.  In a large skillet, melt butter on medium heat.

5.  Slowly sprinkle in flour, whisking to blend so that the mixture bubbles and thickens.

6.  Slowly add half the milk, constantly whisking to keep the sauce smooth.

7.  Sprinkle in the cheddar, stirring until evenly melted.

8.  Sprinkle in the gruyere, stirring until evenly melted.

9.  Add the remaining milk, mustard powder, and nutmeg.  Add a few generous dashes of black pepper and worcestershire sauce.  Stir until all are well blended and the sauce has a gooey yet runny consistency.  

10.  Arrange cooked pasta in the bottom of the oven dish.  Pour cheese sauce evenly over pasta, tossing to coat.

11.  Sprinkle remaining cheddar, bacon bits, parsley and a dusting of paprika over the top of the mixture.

12.  Bake uncovered at 175C/350F for 25-30 minutes until the top browns slightly and the sauce bubbles up from underneath.  

13.  Remove from oven and let firm for 5 mins before serving.