Cheesy Baked Mac n' Cheese with Bacon + Chives

It's the weekend, and it's not like me to cook on weekend nights, but I about to make this baked macaroni and cheese...with a few special ingredients.

Photo:  http://www.flickr.com/photos/sifu_renka/5168022673/sizes/l/in/photostream/ 

You'll Need:

• kosher salt, to taste
• vegetable oil, if desired
• 1 lb elbow macaroni or 1 lb cavatappi pasta
• 1 quart milk
• 8 tablespoons unsalted butter (divided)
• 1/2 cup all-purpose flour
• 12 ounces gruyere cheese, grated (4 cups)
• 8 ounces extra-sharp cheddar cheese, grated
• 1 tablespoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 lb. bacon, cooked and chopped
• 1/4 cup of chopped fresh chives
• 3/4 lb fresh tomato (4 small)
• 1 1/2 cups fresh white breadcrumbs (5 slices, crusts removed)

Directions:

1. Preheat oven to 375 degrees
2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well.
3. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4 qt.) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minutes or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoons salt, pepper, bacon, chives, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.
4. Slice the tomatoes and arrange on top (optional). Melt the remaining 2 tablespoons of butter, combine butter with fresh breaf crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top.

Hope you enjoy reading our blog, and trying this delicious recipe!

Sizza