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Comfort Food | |
| 8 oz macaroni 1/4 cup unsalted butter 1 cup panko 1 cup brioche bread crumbs or regular bread crumbs 4 oz Nueske's bacon (or other good smoked bacon) 1 Tsp minced garlic 1 small onion or shallot 1/4 cup flour 3 cups milk warmed 8 oz cabot monterey jack 1 tsp kosher salt 1/4 tsp fresh ground pepper 1 t coleman's mustard powder 1/4 tsp garlic powder 4 oz robiloa cheese cubed or marscapone white truffle oil grated parmesan optional 2 chipotle in adobo fine diced | |
| Cook the macaroni in salted water slightly undercooked, drain and set aside. Melt the butter and in a medium size bowl mix the butter, panko and brioche, set aside. In a large saucepan, cook the bacon until crispy. Remove and chop into 1/2 inch squares. Save fat and set aside. Pur 1/4 cup of the fat back in the saucepan the bacon was cooked in. Saute the garlic and shallots until softened but not brown (30 sec). Add the flour and using a whisk form a rox. Lower the heat, cook 1 minute, stirring constantly, do not burn. Whisk in the warm milk, 1/4 cup at a time, stirring to prevent lumps. The mixture should be think and smooth. Add the chipotle's if using. Stir in the monterey jack, salt, pepper, mustard powder and garlic powder. When cheese has melted, taste and season. Stir in the cooked macaroni and with a rubber spatula pour the mixture into a buttered 2 qt casserole or baking dish and add the bacon. Spread the robiola cheese over the top an sprinkle the breadcrum mixture evenly. Bake at 400 until bubbly and brown (15-20 minutes). Remove and let set 10 minutes befor serving. Garnish with a drizzle of truffle oil, chopped chives and fresh parmesan. | |
Unrated | |
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