MAC N' CHEESE; A LOVE STORY

Serves: 6

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MAC N' CHEESE; A LOVE STORY

Ready in: 50 MinTotal time: 50 Min

What makes the all-American classic Mac n’ Cheese so good? It’s the creamy, cheesy goodness that warms your soul. I love Mac n’ Cheese, and I do think that the best Mac n' Cheese is made from a mix of creamy and hard cheeses of varying strengths and flavors. You can always use whatever is left in your cheese drawer and mix 'em up...or consider a thoughtful blend of cheeses to offer the sharpness of Gruyere, the creaminess of Fontina, the smooth flavor of Jack, the saltiness of Parmigiano, the subtle tanginess of goat and the richness of white Cheddar. And always be mindful of add-ins, as they only make the casserole better; crispy bacon, cooked lobster…you just can't go wrong.One of the key elements of a great Mac n’ Cheese is the Mornay sauce that surrounds and permeates the pasta as it bakes. Mornay is a Bechamel Sauce, the cream sauce that makes up one of the five Mother Sauces in the French repertoire, with the addition of cheese. A fancy name for creamy, delectable goodness. And it’s so much simpler to make than its fancy French name! Flour, butter, and milk are cooked into a Béchamel to which, traditionally, grated cheddar and Gruyere are added, resulting in a rich, creamy sauce that won't break down during baking.For toppings, consider the bottom of the container of Brioche croutons, as the crumbs make a rich, toasty, textured topping. We like crunch, so I combine Panko or Japanese bread crumbs with Parmigiano Reggiano, shredded cheddar, and melted butter for the ultimate topping. The sauce-to-pasta ratio is very important, so add a little cooked pasta at a time to the cheese sauce to ensure that you have plenty of creamy goodness.

Ingredients

• 1 pound small pasta shells

FOR THE TOPPING:

• 1/2 cup Japanese bread crumbs (Panko)
• 1/2 cup grated Parmigiano Reggiano
• 1/2 cup shredded white Cheddar cheese
• 3 tablespoons unsalted butter, melted

FOR THE FILLING:

• 5 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cup (8 ounces) shredded white cheddar cheese
• 1 cup (8 ounces) shredded Monterey Jack cheese
• 1/2 cup (4 ounces) grated Gruyere cheese
• 1/4 cup (2 ounces) crumbled goat cheese
• 2 tablespoons crumbled Blue cheese
• Maple Bacon, cooked & chopped
• Salt & white pepper to taste

Instructions

1. Cook the pasta shells in salted boiling water until al dente. Drain well.
2. Preheat the oven to 375°F. Butter a 9x13 casserole dish. Combine the panko crumbs, Parmigiano, Cheddar and melted butter and set aside.
3. In a large pot over medium heat, Melt the butter. Add the flour and cook, stirring often for 2 minutes to create a roux. Slowly add the milk, whisking constantly, and bring the mixture to a simmer. The Béchamel Sauce will thicken as it cooks. Reduce the heat and add the white cheddar cheese, Jack cheese, Gruyere cheese and the goat cheese. Stir slowly until all the cheese melts completely. Add the blue cheese and cooked pasta and stir until combined. Stir in the cooked bacon. Season to taste with salt and pepper.
4. Pour the macaroni and cheese into the prepared pan and spread the bread crumb mixture evenly over the top. Bake uncovered, until golden and bubbly, about 20 minutes.

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