Celebrate June Dairy month in style with bacon mac and cheese. This savory dish is undeniably delicious and can be enjoyed alone or as a side dish. It’s time to raise a glass of milk to dairy farmers!
Cook pasta until just al dente. While pasta cooks, preheat oven to 350ºF and cook the bacon in a skillet; crumble and set aside.
Generously butter a 3-quart baking dish. Place ¼ cup of the breadcrumbs into the bottom of the baking dish; shake the dish to distribute the breadcrumbs in the bottom of the dish; set aside.
When pasta is just al dente drain, then place the pasta into a large bowl; set aside.
Place the 2 tablespoons of unsalted butter in a large saucepan set over medium to medium-high heat. When the butter has melted, add flour to the saucepan; whisk for 2 minutes. Add nutmeg to the saucepan, whisk for 1 minute. Whisk in milk. Bring milk to just under a boil, then reduce heat to a simmer; whisk for 5 minutes or until thickened and smooth. If the sauce is too thick, you can add a little bit of milk to thin it out. Season with salt and black pepper. Remove saucepan from the heat.
Add the cheddar and Gruyère cheeses to the saucepan; stir until melted. Pour the cheese sauce over the pasta in the large bowl, stir to coat. Spoon ½ of the pasta into the prepared baking dish. Sprinkle the bacon and tomatoes on top of the pasta in the baking dish. Top the bacon and tomatoes with the remaining pasta that’s in the large bowl.
Combine the remaining ½ cup breadcrumbs with the olive oil in a small bowl. Sprinkle the breadcrumbs over the pasta. Bake the mac and cheese for about 20 to 30 minutes, or until golden and bubbly.