Macaroni and Cheese with Bacon and Tomato |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ingredients:
3/4 cup breadcrumbs, divided |
1 lb penne pasta |
2 tablespoons unsalted butter |
3 tablespoons flour |
1/8 teaspoon nutmeg |
1 quart milk |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 lb shredded gruyere cheese |
1/2 lb cheddar cheese |
3 ripe plum tomatoes, diced |
1 lb bacon, cooked and crumbled |
3 tablespoons olive oil |
Directions:
1. Heat oven to 350 degrees F.
2. Generously butter a 1/12 quart baking dish.
3. Add 1/4 cup of the bread crumbs; shake to coat dish evenly.
4. Heat large pot of salted water to a boil.
5. Cook pasta until al dente, about 7 minutes.
6. Drain.
7. Place in large bowl.
8. Melt butter in large saucepan.
9. Whisk inflour; cook, stirring, 2 minutes.
10. Add nutmeg; cook 1 minute.
11. Whisk in milk all at once.
12. Heat to boil; simmer, stirring, 5 minutes.
13. Season with salt and pepper.
14. Remove from heat; stir in cheeses until melted.
15. Add sauce to pasta, mix well.
16. Spoon 1/2 mixture into prepared baking dish.
17. Add tomatoes and bacon in an even layer.
18. Top with remaining macaroni mixture.
19. Combine 1/2 cup of the remaining bread crumbs with olive oil in small bowl.
20. Sprinkle over macaroni.
21. Bake until golden and bubbly, about 45 minutes.
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