Grown-Up Bacon Mac & Cheese
"copyright 2013 CarnalDish..."
INGREDIENTS
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½ lb dried cavatappi pasta (see note on how to double this recipe)
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3 cups half & half
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3 tbsp butter
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3 tbsp all-purpose flour
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2 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese)
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1 cup whole milk mozzarella, shredded
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½ cup parmigiano-reggiano, finely grated
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1 tsp fresh rosemary, chopped
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1 tsp fresh thyme
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2 tbsp fresh basil, chopped
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1½ to 2 tbsp green onion, chopped
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4 cloves fresh garlic, minced (not the stuff in the jar)
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generous pinch of nutmeg (about ? tsp or less)
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generous pinch of cayenne pepper (about ? tsp or less)
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Kosher salt and freshly ground black pepper to taste
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6 slices of semi-crisp hardwood smoked bacon, chopped (feel free to use more if you’d like)
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¼ cup seasoned Italian breadcrumbs (optional)
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*Salt to season the pasta water
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1 lb dried cavatappi pasta
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4½ cups half & half
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4 tbsp butter
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4 tbsp all-purpose flour
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3 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese, so you’d use 1 and a half blocks)
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1½ cups whole milk mozzarella, shredded
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¾ to 1 cup parmigiano-reggiano, finely grated
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1 tsp fresh rosemary, chopped
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1 tsp fresh thyme
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2-3 tbsp fresh basil, chopped
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2-3 tbsp green onion, chopped
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4-5 cloves fresh garlic, minced (not the stuff in the jar)
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⅛ to ¼ tsp of nutmeg
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⅛ tsp cayenne pepper (or more)
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Kosher salt and freshly ground black pepper to taste
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8-12 slices of semi-crisp hardwood smoked bacon, chopped (or more)
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½ cup seasoned Italian breadcrumbs (optional)
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*Salt to season the pasta water
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