Not Your Momma’s Mac and Cheese

This recipe is all about the cheese, not one but two different types of cheese!

Ingredients

1 lb macaroni grande or pasta of your choice
1 bulb roasted garlic (its okay it’s not too much)
1/2 cup flour
1/2 tsp black pepper
1/2 tsp mustard powder
1/2 black pepper
1/4 tsp freshly grated nutmeg
1 to 1 ½ tsp salt
6 oz grated Gruyere
8 oz grated Cheddar
1/2 minced shallots (it makes a difference)
3 + 2/3 cups of milk
6 tbsp butter

For Toppings

1 cup panko bread crumbs
5 oz bacon
1 cup freshly grated Parmesan
2 tsp dried parsley
2 tbsp melted butter

Instructions

1. Cook bacon crumbled into bits and reserve bacon grease
2. Mix parmesan with panko, dried parsley, 2 tbsp melted butter and crumble the bacon into
   mixture. This is your topping.
3. Now the magic, coarsely grate Gruyere and Cheddar.
4. Use a fork to mash the roasted garlic into a smooth paste.
5. Peel and mince shallots to yield ½ cup.
6. Now the magic, coarsely grate Gruyere and Cheddar.
7. Sauté shallots in reserved bacon fat until soft. Add remaining 6 T butter.
8. Add flour and cook using a whisk for a couple of minutes (you don’t want raw flower).
9. Add roasted garlic and slowly stir in the milk. Slowly bring to a boil until thickened.
10. Remove from heat and add salt, pepper, nutmeg, Gruyere and cheddar. Stir until cheese is
    melted. Taste to check for more salt and pepper.
11. Stir in the cooked pasta. Pour into a baking dish and cover top with “The Topping.
12. Cover baking dish with foil and bake 15 minute at 375°F Uncover and bake until sauce bubbles
    and topping has browned.
13. Bring a pot of salted water to boil the macaroni (boil per package instructions)

Prepare to be indulged after the first bite.