Рецепт Gruyere Mac and Cheese with Bacon
Gruyere Mac and Cheese with Bacon
January 12, 2014 By: Kathy Steger4 Comments
Oh Mac and Cheese! It’s eaten so seldom in this house of ours but when we do no flavor is spared. This cheesy goodness might be my biggest weakness. Next to ice cream of course. This has been somewhat of a rough start to the year for my family. Last week Briana was in bed with a virus that she so ever kindly passed on to me. After a round of antibiotics and no work for a week I finally got this bug under control. Guess what, now I have a sick Hubby to attend to. In sickness we tend to reach for comfort. That comfort can be in a form of a blanket or food. I tend to lean towards the food a lot more often. Mac and Cheese might be the king of comfort. Every cook has their own way of preparing this ultimate comfort dish. For me gruyere cheese, garlic and nutmeg are a must when it comes to making a great mac and cheese. You just can’t sacrifice on flavor. Topped with crunchy bacon bits, its on a level all its own. Bacon is right up there with Mac and Cheese. I absolutely love it but rarely do I eat it. So as you can see I spared no flavor here, since it’ll probably be a while before we eat this again.
Gruyere Mac and Cheese with Bacon
Rating 5.0 from 1 reviews
- Prep time: 10 mins
- Cook time: 15 mins
- Total time: 25 mins Ingredients
2 cups gruyere cheese, shredded 1 cup swiss cheese, shredded 1 lb shells or elbow pasta 7 bacon slices, cut into ¼ inch strips 1 pint fat free half & half 1 tbsp flour 2 garlic cloves, minced 1 tbsp Earth Balance pinch of nutmeg, about an ⅛ tsp ½ tsp dry mustard ½ tsp italian seasoning ½ tsp smoked paprika salt to taste 1 scallion, thinly chopped Instructions
In a small skillet cook bacon until crispy. Transfer to a paper towel lined plate to drain. Bring a pot of water to a boil and cook pasta al dente. Drain. In a heavy skillet or a Dutch Oven, over medium heat, melt Earth Balance, add garlic, mustard, italian seasoning and paprika. Cook 1 minute stirring to prevent garlic from burning. Pour in the cream, season with salt and nutmeg. Bring to a simmer. Add flour and cook another minute. Then add cheeses and allow to melt. Stir in pasta and half of bacon bits. Allow to cook another 2 minutes. Serve immediately topped with the remaining bacon and scallion. Notes I used cheeses that have been made with cows not treated with rBST.
Great when served with a small green salad of romaine hearts and a glass of white wine.
3.2.2265
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