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.


Print Recipe
Mac 'N Cheese (a la Yum)
  1. Cook the bacon in heavy sauce pan until crispy, set aside on paper towel. Discard all but 2 tablespoons of bacon drippings.
  2. Add onion (or shallots) to drippings & cook until translucent. Add garlic & sautee 1 additional minute.
  3. Putting on medium-low heat, stir in flour. Gradually whisk in heavy cream & milk. Bring sauce to a simmer; about 10 minutes.
  4. Gradually add all grated cheeses to sauce, stirring to blend.
  5. 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).
  6. Crumble bacon & stir in cheese sauce.
  7. Mix cheese sauce with pasta & peas. Stir in fresh parsley. Season with salt & pepper.
  8. Butter a 13X9 baking dish & pour in pasta mixture.
  9. Preheat broiler on Low.
  10. In a small mixing bowl, combine panko crumbs, reserved parmesan & melted butter until lightly coated. Sprinkle on top of pasta mixture.
  11. Broil until golden brown, about two minutes.
  12. Let stand for about 5 minutes before serving. Garnish with parsley.
Recipe Notes

~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.


Share this Recipe