Celebrate June Dairy Month with Gourmet Mac and Cheese
Celebrate June Dairy Month in style with this indulgent Bacon-Tomato Mac and Cheese that transforms a classic comfort dish into a gourmet experience. The creamy blend of cheeses creates a velvety foundation for smoky bacon and sweet tomatoes. 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!
Bacon-Tomato Mac and Cheese
Serves 8
Ingredients
1 pound bacon
¾ cup breadcrumbs, divided
2 tablespoons unsalted butter
3 tablespoons flour
½ teaspoon ground nutmeg
4 cups milk
½ teaspoon salt
½ teaspoon black pepper
2 cups shredded cheddar cheese
4 cups shredded Gruyère cheese
3 ripe plum tomatoes, diced
2 tablespoons olive oil
Directions
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; set aside.
When pasta is 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-high heat. Add flour to the saucepan when the butter has melted; whisk for 2 minutes. Add nutmeg to the saucepan, and 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 some milk to thin it out. Season the sauce with salt and black pepper. Remove the 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, and 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 from the large bowl.
Combine the remaining ½ cup of breadcrumbs with the olive oil in a small bowl. Sprinkle the breadcrumbs over the pasta. Bake the mac and cheese for about 30 to 40 minutes, or until golden and bubbly.
