Mac and Cheese with Bacon

Name: Mac and Cheese with Bacon
Yield: Yield: 8 Portions
Ingredients: 2 lb/907 g elbow macaroni; 4 oz/113 g grated Parmesan cheese; 4 oz/113 g grated Gruyère cheese; 4 oz/113 g Brie cheese, rind on, diced; 2 oz/57 g unsalted butter; 1½ oz/43 g all-purpose flour; Grated nutmeg, as needed; Crumbled cooked bacon, as needed; Grated mozzarella cheese, as needed; Bread crumbs, as needed; Unsalted butter, diced, as needed; 2 tbsp/30 mL whole-grain Pommery mustard; Salt, as needed; Ground black pepper, as needed; 1.5 qt/1440 mL milk; 1 fl oz/30 mL vegetable oil

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

2 lb/907 g elbow macaroni
2 oz/57

Street Food
Pasta

Method

Cook the elbow macaroni in 2 gal/7.57 L of well-salted water until tender, 5 to 7 minutes. Drain the macaroni, toss in the butter, and reserve.
To make the cheese sauce, combine the flour and oil in a saucepan and cook over low heat until it forms a pale paste and the raw flour aroma has dissipated, about 4 minutes. Gradually add the milk, whisking constantly.