Upscale Mac & Cheese

Paul Lummis (@ChemistPaul)

Yield = 6-8 servings

Materials

Pasta of choice (16 oz, author uses cavatappi)

Boursin herb and garlic soft cheese (1 whole package)

Applewood smoked cheddar (6 oz, see SI-1)

Gruyere (4 oz, see SI-1)

Fresh mozzarella (4 oz, see SI-1)

Garlic, finely chopped (3 cloves, see SI-2)

Dry white wine (¼ cup)

Dijon mustard (1 tbsp)

Side bacon (8 oz, each strip cut into ¼ inch pieces)

Whole milk (2 cups)

Cream (1 cup, either 10% or 18%)

Chives (2 oz, finely sliced)

Butter (1/3 of a stick)

Flour, for blending

Panko breadcrumbs to top

Procedure

1. Preheat oven to 200 °C/400 °F.

2. Cook pasta per package instructions until at MOST al dente.

3. In a large frying pan, add bacon and cook on low heat until bacon is cooked to preference (see SI-3). Using a slotted spoon, remove bacon but keep bacon fat.

4. Add butter to the pan and melt. Add garlic to fat/butter and cook until fragrant 1-2 mins, being careful not to burn

5. Add wine to pan, and continue cooking for 5 minutes on low until reduced slightly

6. Add flour, ½ tbsp. at a time until you have a roux of desired consistency (usually until the roux starts to come off the pan slightly)

7. Mix together milk and cream, then add slowly with mixing to roux until fully incorporated.

8. Add Dijon mustard, and increase the heat slightly to medium-low.

9. Divide block of Boursin into several portions, then add one portion at a time, stirring/whisking to incorporate. Hand mix all remaining cheese, then add in small handfuls to the sauce, mixing continously until incorporated. Add salt & pepper to taste.

10. Add pasta to sauce (not sauce to pasta!) until you reach ALMOST your desired sauce/pasta ratio (it will dry slightly in the oven). Add bacon back into pasta mixture along with chives and mix thoroughly.

11. Add pasta to 13 inch by 9 inch porcelain baking dish, and top with panko as desired.

12. Bake in preheated oven for 20 minutes. Remove, allow to stand for five to ten minutes before serving.

13. Enjoy!

Figure 1. View of the finished recipe, shown paired with an arugula salad.

Supplemental Information

1. Be sure to freshly grate all cheese. Pre-shredded cheese contains an anti-caking agent that does not blend well when making the sauce.

2. *Editors note* Measure with your heart.

3. Lower heat with slower cooking does a better job at rendering the fat from the bacon.

Source

Own creation