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My method for doing mac and cheese is far from a science.  I usually ask the person working the cheese counter at Murray’s for an interesting combination of two cheeses and I always use parmigiano-reggiano.  In this version, I started by rendering some bacon in an deep, oven-proof saute pan.  Then used the rendered fat and a little butter, 2-3 tablespoons of flour, and a few cups of milk to make a roux. Add grated cheeses, a little freshly grated nutmeg, possibly some cayenne pepper for a little spice, and the slightly undercooked noodles to the roux.  In this version I also added a head of roasted garlic and some fresh thyme.  Top with parm and bake until bubbly and toasted on top.

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• Bacon, thinly sliced
• Large Shallot, diced
• 3 jalepeno peppers, diced
• 3 cloves of garlic, minced
• 3 T butter
• 3 T flour
• 1 C milk, heated
• 8 oz goat cheese
• 1.5 cups grated manchego
• .5 cup grated Parmesan Reggiano
• Bread crumbs
• Gemelli spiral pasta

Saute bacon over high heat in large saute pan.  Remove and add shallots to rendered fat.  Saute until transparent and add jalepeno and garlic.  Saute for about a minute. Remove.

Roux: Heat butter over med-high heat in saute pan until melted and bubbly.  Whisk in flour one tablespoon at a time and saute until light brown.  Whisk in mild about a half cup at a time.

Add cheeses to roux and stir over low heat until melted. Mix in bacon and shallot/pepper mixture.

Meanwhile, boil gemelli until 75-80% done.  Strain and add to cheese mixture.

Distribute evenly to individual baking dishes and top with bread crumbs and Parmesan.

Bake at 425 degrees until bubbly and nicely browned on top.

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• Bacon
• Onion and/or shallot, roughly chopped
• Few garlic cloves, crushed lightly
• Couple table spoons of cumin
• Tomato paste
• 2-3 chipotle peppers
• About a cup of white wine or Mexican beer
• Chicken stock
• 1 cup milk
• 3-4 T of heavy cream
• Few cups of shredded/crumbled cheeses
• Bread crumbs and more Parmesan cheese
• 1 lb Fusilli
• Green onions and/or other fresh herbs

Preparation:

1. Chop bacon and saute until lightly browned. Remove.

2. Saute onion/shallot in rendered fat until translucent. Add garlic, cumin, tomato paste and cook for a couple minutes. Add chipotle peppers and cook for another couple minutes.

3. Turn heat to med-high, add white wine, and reduce. Add about a cup of chicken stock, bring to a boil and blend. Continue cooking until you have a thick consistency. Add milk, cream, and cheeses.

4. Meanwhile, bring large pot of water to a boil, add salt and cook fusilli until about 75% done. Mix fusilli and cheese mixture in baking dish. Sprinkle bread crumbs and Parmesan cheese on top to cover.

5. Cook at 425 degrees until bubbling and browned on top.

6. Garnish with green onions and/or fresh herbs.

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