Grown Up Mac And Cheese Food

GROWN UP MAC AND CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan do not let it come to a boil. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Take off the heat and add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
• Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

GROWN-UP MACARONI AND CHEESE

Steps:

• Sauté mushrooms in a little olive oil until cooked down; set aside.
• Sauté sausage coins in same skillet you used for the mushrooms until warmed through and lightly caramelized; combine with the mushrooms and keep warm.
• In a saucier or saucepan, melt butter over medium heat until bubbles subside (you don't want to burn it or create a fully browned butter but want to head that direction for a nuttier taste to the sauce).
• Add flour and cook the roux, stirring constantly, for 2-3 minutes or until flour is fully cooked and mixture has reached a light, golden brown.
• Add 1/4 cup half & half, cream cheese, ground mustard, and pepper. Stir until fully incorporated into the roux.
• Slowly add remaining half & half, whisking constantly to break up any lumps and stir for 1-2 minutes or until you can just notice a slight thickening. This makes a very thin, creamy sauce. If you like it a lot thicker reduce half & half by 1/2 cup.
• Add shredded cheese (either reserve a small amount or shred extra if baking as a casserole) and stir for 1 minute.
• Reduce heat to low and let cook for 10-15 minutes, stirring every few minutes, until cheese has fully melted and flavors incorporate.
• While cheese sauce is cooking, cook the pasta according to package directions and drain.
• There are 2 serving options:.
• Most of the time I simply combine pasta, cheese sauce, mushrooms, and sausage in a large serving bowl and eat it extra creamy.
• My husband prefers it baked. Combine all components in the pasta pot and then pour into a greased baking dish. Top with reserved/extra cheese and some breadcrumbs (if desired - we don't) and bake at 350 for 15 minutes.