When you get a hankering for comfort food, it can be an overwhelmingly powerful thing. I had a massive craving for Macaroni and Cheese but trying to eat well without all the preservatives doesn't bode well for the cherished blue box with the name of Kraft. It's been quite a long time since I've made homemade Mac and Cheese but I decided it was definately time to try again.
Much like Brownies, mac and cheese really is one of the easiest things in the world to make. There is absolutely no need to keep the cheap boxed stuff around unless it is merely a money issue. Just remember a few easy steps: blend of cheese, basic Rou. EASY PEASY.
Grown Up Mac and Cheese (based loosely on Ina Garten's version)
6 slices of Turkey Bacon
2 cups elbow macaroni noodles
1 1/2 cups heated milk
2 tbs unsalted butter
2 tbs flour
1/3 cup grated Gruyere Cheese
1 cup shredded mild cheddar
1/4 cup asiago cheese (grated)
1/4 tsp black pepper
1/4 cup Panko
Heat oven to 400 degrees and bake bacon slices for about 15 minutes or until crispy.
Cook macaroni in salted water until tender. Meanwhile, melt the butter in a medium pot and add flour. Whisk until smooth about 2 minutes. Slowly add heated milk (heated through but not boiling) whisking constantly until smooth. Off the heat add the cheeses, 1 tsp salt and pepper. Once sauce is smooth and melted add macaroni noodles and stir gently. Pour into baking dish and top with Panko and crumbled bacon. Bake for about 35 minutes or until hot and bubbly and browned.