Macaroni & Cheese with Bacon
- 2 cloves garlic
- 3 Tablespoons finely chopped parsley
- 6 slices white bread, crusts removed, torn into pieces
- 2 Tablespoons butter, melted
- 12 ounces (1 package) center-cut bacon, chopped into 1-inch pieces
- 3 Tablespoons butter
- 1 pound pasta (elbows or shells), cooked until very al dente- still the slightest bit crunchy (or 2-3 minutes less than the suggested cooking time on the box)
- 5 1/2 cups whole milk, heated until warm
- 1/2 cup all-purpose flour
- 1 1/2 Tablespoons chopped fresh thyme
- 1 teaspoon mustard powder
- 1 teaspoon red pepper flakes
- 3/4 teaspoon kosher salt, or more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 12 ounces (or 4 cups) sharp white cheddar cheese, shredded & divided
- 8 ounces herb & garlic flavored Chevre cheese (goat cheese), crumbled
- 1/2 cup grated Parmigiano Reggiano cheese
- Produce
- Garlic (2 cloves)
- Parsley (3 Tablespoons)
- Thyme, fresh (1 1/2 Tablespoons)
- Meat
- Bacon, center-cut (12 ounces)
- Condiments
- Mustard powder (1 teaspoon)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Black pepper, freshly ground (1/2 teaspoon)
- Kosher salt (3/4 teaspoon)
- Nutmeg, ground (1/4 teaspoon)
- Red pepper flakes (1 teaspoon)
- Pasta & Grains
- Pasta (1 pound)
- Bread & Baked Goods
- White bread (6 slices)
- Dairy
- Butter (5 Tablespoons)
- Cheddar cheese, sharp white (12 ounces)
- Herb & garlic flavored chevre cheese (8 ounces)
- Parmigiano reggiano cheese, grated (1/2 cup)
- Whole milk (5 1/2 cups)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published October 17, 2007 (5 years ago).
20 people saved this recipe.
