MAC & CHEESE RECIPE
Nothing completes a crisp Autumn day in New England day like coming home to piping hot mac & cheese. This recipe is definitely on top of my list…the sweetness of the baby peas, the salty smoked bacon, the sampling of both imported & local kinds of cheese & the buttery pop of crunch on top….can I hear you say Yum? Your taste buds will be doing cartwheels… This is tried & true & even the most un-peas-iest kids will love it.
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- 8 slices bacon
- 1 medium Onion chopped (or 2 Shallots)
- 2 Garlic Cloves chopped
- 2 tbsp All Purpose Flour
- 3 1/2 cups Milk
- 1 1/2 cups Heavy Cream
- 6 oz. Gruyere Cheese grated
- 6 oz. Vermont White Cheddar Cheese grated
- 1/2 cup Fresh Parmesan grated (with extra 1/2 cup for topping)
- 1 lb. Penne Pasta
- 1 cup Baby Peas (fresh or frozen)
- 2 tbsp Fresh Parsely chopped (+ extra for garnish)
- 1/2 cup Panko Crumbs
- 2 tbsp Butter
- Salt
- Black Pepper ground
Ingredients
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- Cook the bacon in heavy sauce pan until crispy, set aside on paper towel. Discard all but 2 tablespoons of bacon drippings.
- Add onion (or shallots) to drippings & cook until translucent. Add garlic & sautee 1 additional minute.
- Putting on medium-low heat, stir in flour. Gradually whisk in heavy cream & milk. Bring sauce to a simmer; about 10 minutes.
- Gradually add all grated cheeses to sauce, stirring to blend.
- Meanwhile, cook pasta in large pot of boiling water. After 8 minutes, add the peas & cook until pasta is al dente (tender but very firm to the bite).
- Crumble bacon & stir in cheese sauce.
- Mix cheese sauce with pasta & peas. Stir in fresh parsley. Season with salt & pepper.
- Butter a 13X9 baking dish & pour in pasta mixture.
- Preheat broiler on Low.
- In a small mixing bowl, combine panko crumbs, reserved parmesan & melted butter until lightly coated. Sprinkle on top of pasta mixture.
- Broil until golden brown, about two minutes.
- Let stand for about 5 minutes before serving. Garnish with parsley.
MAMA'S TIPS
~When making the roux, I use my favorite cheapo plastic angled spatula. It thoroughly sweeps the bottom of the pan & prevents sticking & clumping.
~Why chop fresh garlic? Peel & trim the ends of the cloves. Lay on a cutting board, cover with plastic wrap & smash the hell out of it. I use my favorite marble rolling pin & it works out fabulously.
~And why chop herbs? My kitchen shears are my best friend. I'm not sure why TV chefs tend to chop away, but clipping is so much easier & it achieves the same goal. I know cutting leafy foods as opposed to tearing causes brownage, but I have never had this problem with fresh herbs . Maybe one of my blogger chef friends will enlighten me, but in the meantime, I heart my snips.
By WUUUSAA MAMA
ITEMS WE USED TO MAKE THIS RECIPE
I’ve gotta try that version of Mac & Cheese. I bet it tastes joyful!!!
I’m going to tweek your recipe and make it my own 🙂