I’m going to start this post by apologizing. I have no process photos to offer. This weekend was a hot mess. Our building’s hot water heater broke Friday and so all weekend I was well… dirty. And grumpy. Sunday we were planning on going to Northern Virginia to meet our new niece Amelie and see her (always wonderful) big sister Meredith and their parents, Megan and John. Because we were dirty (and unkempt) I scheduled haircuts in Takoma Park with our favorite hair stylist and planned on getting shampooed and trimmed on our way south. Sunday morning was a whirlwind of cooking and baking for the new parents and their family- enchilada casserole, eggplant lasagna, crispy marshmallow bars, and this amazing bacon-laden mac and cheese. Needless to say between the cooking and the inability to properly wash the dishes I was using, I didn’t take any pictures. I’m sorry.
photo by John Turcotte
This is Amelie. She’s adorable and sweet and makes very, very cute faces. We absolutely love being Aunt and Uncle to her big sister and we can only imagine that Amelie will be as much of a delight as Meredith. Welcome to the family, little one!
photo by John Turcotte
Deluxe Mac & Cheese
1 lb macaroni or shells
1 lb bacon
1 tbsp butter
3 cups porcini mushrooms
2 cloves garlic
1 cup extra sharp cheddar cheese
1/2 cup extra sharp white cheddar cheese
1/2 cup gruyère cheese
3 cups milk
2 tbsp flour
1 cup heavy cream
Juice of 1 lemon
1 tbsp paprika
1 tbsp salt
1/2 stick butter
Boil macaroni. Set aside. Cook bacon. Set aside. Slice shallots and mushrooms, mince garlic.
Remove all but 2 tbsp bacon grease from the pan. Add 1 tbsp butter. Add shallots and mushrooms to pan. Cook over medium low heat until caramelized. Remove. Add mushrooms to the pan and, if necessary, a touch more butter. While those are cooking, grate your cheese and chop your bacon.
Remove the mushrooms from the pan when browned. Stir together mushrooms, shallots, garlic, and chopped bacon.
In a medium pot heat milk and cream. Be careful that it doesn’t get too hot, the milk could curdle. When it is hot, set aside.
In the same pot, melt 1/2 stick of butter. Whisk in flour and continue whisking to prevent clumps. Stir the milk mixture back in and add 3/4 of the grated cheese. Stir until cheese has melted. Remove from heat and add lemon juice, paprika, and salt. Stir the bacon mixture into the pasta. Place in a casserole dish. Ladle the cream mixture over the pasta. Stir once to make sure it is evenly coated. Sprinkle the remaining cheese on top. Bake at 350 for 35 minutes.