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Alpine-Style Macaroni & Cheese w/ Bacon




Source of Recipe


Bernice


Recipe Introduction


Alpine mac & cheese to warm you to the bones! If you had to pick just one dish that represents the category of comfort food better than any other, what would it be? My pick would be good old fashioned mac & cheese. Many people think of macaroni & cheese as a true American dish, but in fact its roots lie with the cheese-loving Swiss. Who better to have invented the dish?


What makes macaroni & cheese so popular everywhere is the fact that it's a basic dish to put together, using simple & satisfying ingredients. In this recipe it's cheese, pasta & bacon -- is there a combination any more comforting? This macaroni is hearty enough to get a mountain climber to the top of the Alps & back.


My recipe combines the classic Alpine cheeses of raclette, Gruyere & fontina. Other good Swiss cheeses like Appenzeller or Emmentaler would work well too. The combination of cheeses is typical of a Swiss fondue. And it's the perfect blend for this mac & cheese. Thickly sliced bacon adds a great bite & salty flavor to the dish. And even if you don't live in an Alpine ski chalet, you can enjoy this dish on a cold day. It's even better after a day of being out in the snow.



List of Ingredients




Alpine-Style Macaroni & Cheese w/Bacon


1 lb elbow macaroni
3/4 lb thick-cut bacon, diced
3 tablespoons butter
3 tablespoons flour
3 cups hot milk
fine sea salt
freshly ground black pepper
freshly grated nutmeg
1 cup shredded raclette, plus 1/2 cup for topping (6 ounces total)
1 cup shredded Gruyere (4 ounces)
1 cup shredded young fontina (4 ounces)
1/2 cup panko breadcrumbs

Recipe




Preheat the oven to 375ºF.

Cook the macaroni in a large pot of liberally salted water a few minutes short of al dente.

Meanwhile, fry the bacon in a skillet, until brown but not too crisp.

Remove the bacon with a slotted spoon & reserve the fat.

While the pasta cooks, melt the butter in a large saucepan over medium heat.

Add 3 tablespoons of the reserved bacon fat, along with the flour.

Cook the roux, stirring constantly, until thickened & nutty in color; about 3 minutes.

Pour in the hot milk & whisk constantly until thickened & the sauce coats the back of the spoon; about 5 minutes.

Season lightly with salt, pepper & nutmeg.

Stir in the cheeses, a handful at a time & stir until melted.

Stir in the macaroni & the bacon until evenly incorporated.

Grease four 6 inch mini skillets or gratin dishes - or - six 12 ounce ramekins - or - ovenproof bowls with about 1 to 2 tablespoons bacon fat.

Spoon the macaroni mixture into each, mounding the top.

Scatter over with remaining raclette & breadcrumbs, dividing evenly.

Drizzle over with about 1 tablespoon of the reserved bacon fat.

Place the dishes on a large rimmed baking sheet & tent with foil.

Bake for 15 minutes.

Uncover & set under the broiler for no more than 5 minutes to brown lightly.

Serve hot.