BACON MAC N CHEESE

BACON MAC N CHEESE

EQUIPMENT
A large pasta pot
1 quart saucepan for the milk
10-12 inch saute pan or large pot
Pasta strainer
Whisk
Rubber spatula or wooden spoon
Metal bowl to drain bacon grease
9×9 casserole dish

RECIPE
Bacon mac n’ cheese
Yield: 4+ Servings
Prep/Cook time: 1 hour

INGREDIENTS
1 pound Orecchiette pasta
1 quart Whole milk
¼ pound Unsalted butter
½ cup All purpose flour
2 cloves Minced garlic
1 whole Medium sized spanish onion – chopped fine
⅛ tsp Ground nutmeg
6 slices Thick cut bacon cut into ½” chunks
2 cups Panko
2 cups Sharp cheddar cheese – shredded
1.5 cups Gruyere – shredded
1 TBSP Avocado oil
½ cup Grated parmesan

METHOD FOR THE MOUSSE

• In your 1 qt pot heat the milk until it’s hot to the touch on low heat (we don’t want it to scald)
• Heat your saute pan to medium heat and add your oil
• Once the oil begins to shimmer add your bacon and cook for about 8 minutes until crispy – remove it from the pan and strain off the fat
• Add your butter, garlic and onions and a pinch of salt to the pan
• Sweat the onions and garlic on medium – low heat until they’re tender
• Next add the flour and start whisking – cook the flour for about 3 minutes
• Add half of the milk to the saute pan and whisk vigorously until it becomes smooth – add the remaining milk and whisk
• Cook the mixture for about 10 minutes on low heat while whisking periodically
• While the bechamel (the thick milk sauce) is cooking, bring your pasta pot to a boil and add a generous amount of salt to the water (salty like the sea)
• Add the pasta and cook for about 11-12 minutes until al dente
• Next, turn off the heat from the bechamel and add in your cheddar and gruyere – whisk the mixture until it’s nice and cream, season with salt and add in your pasta and bacon
• Pour the mac n cheese in your casserole dish and top it with panko followed by the parmesan
• Bake in a 375F oven until the top is brown and bubbly

For more delicious recipes from ELITE Chef Matt Migliore, click here