This mac and cheese isn't kid stuff from a blue box, but your kids will love it! It's loaded with 4 cheeses and bacon. It's baked macaroni and cheese made with grown ups in mind! Ina Garten grown up mac and cheese is not your ordinary macaroni and cheese! It's loaded with a rich, creamy cheese sauce that is made from 3 types of cheese!
1pounduncooked elbow macaroni (or small pasta shape of your choosing)
32ounces (4 cups)milk
4ounces (8 Tablespoons)unsalted butterdivided
½cupall-purpose flour
6ouncesGruyère cheesegrated
8ounceswhite cheddar cheeseshredded
4ouncesounces crumbled blue cheese
2ouncescream cheesesoftened
4ouncescrisply cooked and crumbled bacon
½teaspoonfreshly ground black pepper
½teaspoonnutmeg
½cupPanko bread crumbs
Instructions
Heat oven to 375 degrees.
Bring a large pot of water to a rolling boil. Add enough salt to make the water taste "like the sea". Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well in a colander.
Meanwhile, heat the milk over medium heat in a small saucepan, but don’t boil it. Melt 3 ounces (6 tablespoons) of butter in a large (4-quart) pot and add the flour, stirring to create a roux.
Cook over low heat for 2 minutes, stirring with a whisk. Slowly whisk the hot milk into the roux and cook over medium heat, stirring occasionally, until thickened and smooth.
Turn heat to low and add all cheeses, crumbled bacon, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter, combine them with the bread crumbs, and sprinkle on the top. Bake for 20 to 25 minutes, or until the sauce is bubbly and the bread crumbs are browned on the top.