Bacon was calling from the refrigerator along with a yen for some mac and cheese. That was all the inspiration required to whip up a casserole that made good use of the odds and sods of cheese left in the snack drawer.
Simply a bechamel sauce made following the old 4, 3, 2 rule...as in 4 tablespoons of butter, 3 tablespoons flour and 2 cups milk along with a mixture of parmesan, cheddar, goat cheese and sharp cave aged blue combined with bacon and in our case fusilli created enough creamy goodness for 4 servings - guess you know what we're having for lunch today. Topped with crispy buttered panko crumbs and baby plum tomatoes cut into stars - well it was a symphony.
Bacon Blue Mac & Cheese (a JBug’s Kitchen original)
6 ounces pasta cooked to al dente per package directions
5 slices bacon, cooked till crisp and crumbled
4 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups whole milk
3 ounces blue cheese, crumbled
3 ounces goat cheese
2 ounces freshly grated parmesan
2 ounces grated sharp cheddar
Coarse ground black pepper and salt to taste
Hot sauce to taste (optional)
1/4 cup panko crumbs
1 tablespoon melted butter
1 cup mini plum or cherry tomatoes
Melt butter in medium sized saucepan and add flour. Cook, stirring constantly until roux is golden brown in color – about 4 minutes. Slowly whisk in milk and cook whisking constantly until mixture comes to a boil. Let it bubble for about 30 seconds, then remove from heat and stir in cheeses. Add pasta and bacon and stir just until combined.
Preheat oven to 350. Coat a gratin dish with cooking spray and place dish on a sheet pan to catch drips. Pour pasta mixture into casserole and arrange buttered crumbs around the outside of the dish. Place sliced miniature tomatoes on top. Bake in 350 oven for 25 minutes until casserole is very hot. Makes 4 servings. Download Bacon Blue Mac and Cheese