Curtis Stone's Gourmet Mac n' Cheese
Author: Sugar n' Spice Gals
Recipe type: main
- 8 slices bacon cut into ¼ inch wide strips
- 2 shallots chopped (I used a regular onion)
- black pepper
- 2 cloves garlic
- 2 Tbsp flour
- 3½ cups whole milk
- 1½ cup heavy cream
- 6 ounces Gruyere Cheese grated (about 1½ cups) (I used swiss cheese since I didn't have the other)
- 6 ounces white cheddar cheese grated (about 1½/ cups)
- ½ cup grated Parmesan cheese
- 1 pound penne pasta
- 1 cup shelled peas
- 2 Tbsp chopped parsley
- ¾ cup breadcrumbs
- 2 Tbsp melted butter
- Cook the bacon in a large pan over medium high heat until golden brown about 5 minutes.
- Transfer bacon to a plate lined with paper towels and save. Pour off all but 2 Tbsp. of bacon drippings.
- Add the shallots to the bacon drippings. Sprinkle with salt and pepper and sauté until translucent, about 2 minutes. Add the garlic and sauté for 1 minute.
- Reduce the heat to medium-low and stir in the flour. Cook the flour for 1 minute stirring constantly.
- Gradually whisk in the milk and cream. Bring the sauce to a simmer for about 10 minutes
- Gradually add the cheese stirring to blend.
- Meanwhile cook the penne in a pot of salted boiling water for about 8 minutes. Add the peas and continue boiling until the pasta is tender but still very firm to the bite and the peas are bright green, about 1 minute. Drain pasta and peas.
- Stir the bacon into the cheese sauce.
- Stir the pasta and peas into the cheese sauce. The sauce will look loose but will continue to thicken once the pasta is added. If it thickens too much, add a little more milk or cream to thin it. Season with salt and pepper.
- Pour into a 2½ quart casserole dish that has been greased.
- Sprinkle the parsley over the pasta mixture then stir some of it into the mixture.
- Preheat the broiler. In a small mixing bowl toss the breadcrumbs with the melted butter to coat well. Season with salt and sprinkle the breadcrumbs evenly over the pasta.
- Broil until the topping is gold brown watching closely about 2 minutes
- Let stand at room temperature for 5 minutes before serving.
Curtis Stone on the left, my son on the right! Hee Hee