Bacon Mac & Cheese
The season for comfort food has fallen upon us, and there is perhaps nothing more comforting than a good ol’ mac and cheese. Well that’s not exactly true. There’s one ingredient that can bring comfort to ultimate satisfaction. And that, my friends, is BACON! So how about mixing the two? To begin, cook half a pound of dried elbow pasta in salted boiling water. Right before they hit al dente, drain and rinse. Next, cook 1 pound of sliced bacon in a frying pan until crispy. Blot with a paper towel to remove the grease, and cut into bite-size pieces. In a large pot over medium heat, add in 1 cup of grated cheddar cheese, ½ cup of grated Parmigiano-Reggiano, ½ cup of grated Gruyere, and 2 cups of bechamel sauce. When the cheese starts to melt, stir in the bacon, and add your cooked pasta. Add salt and pepper to taste, and let sit on the burner for a couple minutes before spooning into bowls. This bacon mac and cheese will make for a popular side dish to your holiday spread.