Curtis Stone's Gourmet Mac n' Cheese
Recipe type: main
  • 8 slices bacon cut into ¼ inch wide strips
  • 2 shallots chopped (I used a regular onion)
  • salt
  • 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
  1. Cook the bacon in a large pan over medium high heat until golden brown about 5 minutes.
  2. Transfer bacon to a plate lined with paper towels and save. Pour off all but 2 Tbsp. of bacon drippings.
  3. 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.
  4. Reduce the heat to medium-low and stir in the flour. Cook the flour for 1 minute stirring constantly.
  5. Gradually whisk in the milk and cream. Bring the sauce to a simmer for about 10 minutes
  6. Gradually add the cheese stirring to blend.
  7. 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.
  8. Stir the bacon into the cheese sauce.
  9. 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.
  10. Pour into a 2½ quart casserole dish that has been greased.
  11. Sprinkle the parsley over the pasta mixture then stir some of it into the mixture.
  12. 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.
  13. Broil until the topping is gold brown watching closely about 2 minutes
  14. Let stand at room temperature for 5 minutes before serving.
Recipe by Sugar n' Spice Gals at