February 1, 2013

Mac and Cheese (with Bacon and Mushrooms)

I’ll go straight to the point and admit that I’m infatuated with homemade Mac and Cheese.  That being said and on the record, I also admit that I seldom make this legendary American classic.  And it’s most likely because mac and cheese is not such a cultural statement in Romania as it is here.  Of course, I know what it is and I ate it frequently as a kid (or so my mom says), but it was never deeply ingrained into my upbringing.  When Romanians talk about mac and cheese, we usually see it as dessert since we sometimes throw in sugar; or as a snack on a cold afternoon, or a light lunch, at best, and always after a generous bowl of soup.  And the preparation is typically less sophisticated.       




Still, this sinful comfort food must grace my tongue from time to time.  And my take on Barefoot Contessa’s recipe was the first American version of mac and cheese that I had ever tried.  It’s probably not your basic mac and cheese and more of a fancy adaptation of the classic but it’s utterly divine.  Funny how boiling some pasta, drowning a hefty amount of cheese in a puddle of thick and tasty white sauce, and baking everything together can send you straight to heaven with a mouthful.  The crusty top doesn’t hurt at all either; and while in the oven, the tomatoes wrinkle nicely and release their charming sweet acidity to cut through the cheesy richness and brighten the flavors.  Simply sublime!  





Over time, I played around with the recipe and tossed in simple ingredients like bacon and mushrooms that made the familiar gooey and creamy delight so much more special.  The smokiness of the bacon and the meatiness of the mushrooms are simply unbeatable.  In essence, a festival of flavors will explode in your mouth.  And I know that the Super Bowl is all about the ultimate comfort food, but if you decide to ditch it for this mac and cheese you will not be disappointed.      





Mac and Cheese (with Bacon and Mushrooms)
Adapted from Mac and Cheese by Barefoot Contessa

Makes: 12 servings

Ingredients:

·         Kosher salt
·         Olive oil
·         1 pound elbow macaroni
·         Optional: 4 slices thick-cut bacon, cut into ½ -inch pieces
·         Optional: ½ pound Portabella mushrooms, sliced
·         4 cups whole milk
·         8 Tablespoons unsalted butter (plus 1 Tablespoon – optional), divided
·         ½ cup all-purpose flour
·         12 ounces Jarlsberg or Gruyère cheese, grated
·         8 ounces white Cheddar cheese, grated
·         ½ teaspoon black pepper
·         ½ teaspoon ground nutmeg
·         2 large tomatoes
·         1 cup bread crumbs



 
Instructions:

Preheat the oven to 375°F.

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 and put in a large bowl.




If you decide to toss in some bacon and mushrooms in your mac and cheese, this is what you have to do:  Heat 2 Tablespoons of olive oil and 1 Tablespoon of butter in a large skillet over medium-low heat.  Add the bacon and cook, stirring often, until fat is rendered and the bacon is crisp, about 6-8 minutes.  Using a slotted spoon, transfer the bacon to a paper towel and set aside.  Add the mushrooms to the skillet (there will be bacon drippings left in the skillet), season with a pinch of salt and pepper and sauté until cooked, 5-7 minutes.  With a slotted spoon, transfer the mushrooms to a paper towel and set aside.




In a small saucepan, heat the milk over medium heat but don’t boil it.  Melt 6 Tablespoons of butter in a large (4-quart) pot over medium-low heat and add the flour.  Cook over low heat for 2 minutes, stirring with a whisk.  While whisking, add the hot milk and cook for 10-12 minutes until thickened and smooth.  Off the heat, add the Jarlsberg, Cheddar, 1 Tablespoon salt, pepper, and nutmeg.  Whisk everything together. 




Pour the sauce over the macaroni and stir well.  (If using bacon and mushrooms, this is when you add them to the party and stir well.)  Pour into a 3-quart baking dish. 




Slice the tomatoes and arrange on top.  Melt the remaining 2 Tablespoons of butter in a skillet, combine them with the bread crumbs and toast slightly.  Sprinkle on the top.  Bake for 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. 



        
Poftă Bună! (Bon Appétit!)       

25 comments:

  1. I've made this recipe and loved the inclusion of semi-roasted tomatoes top. Mushrooms are my kryptonite, so I thank ya kindly for that suggestion -- can't wait to add them to my favorite mac and cheese recipe next time!

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    1. Thank you Katy for the lovely comment! I love the mushrooms and tomatoes in this recipe, too. They elevate the flavors and make the mac and cheese so much more interesting and delicious :)

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  2. This mac n cheese looks delicious-and I love the tomatoes!!

    But now I just keep trying to imagine mac n cheese with sugar :P

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    1. Thanks so much, Kayle! I love the tomatoes in this recipe, too. Yeah... we put sugar in our mac and cheese :D But we usually use a mild cheese such as ricotta. It works so well :)

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  3. Perfect timing! Michelle and I were just contemplating a southern comfort food dinner. I am very excited to try this elegant Mac and Cheese dish.

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    1. Hi Mark! Thank you so much for the lovely comment! I think that you and Michelle would love this Mac and Cheese dish :)

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  4. This sounds fantastic! I love homemade mac and cheese. I'm coming over for dinner!

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    1. Thanks so much, Andrea! Homemade mac and cheese is always a hit! Please do come over for dinner next time :D

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  5. I love this mac and cheese, it is raining so I need it :D

    Cheers
    CCU

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    1. Thanks so much, Uru! I love this mac and cheese when it's cold and rainy :)

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  6. Yum yum yum! Excellent idea to add in bacon and mushrooms to really make it super indulgent. I like that it still looks creamy - I've had way too many disappointing versions that baked up dry.

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    1. Thank you so much! This mac and cheese recipe is definitely creamy and delicious! And you know – anything with bacon is out of this world :D

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  7. The pictures are fabulous!! The tomato on top is such a great finishing touch!! Yummmmm I wish we WERE having this for the Superbowl!!

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    1. Thank you so much Louise for the nice comment! I agree – the tomatoes on top are a great finishing touch! Next year we'll have this mac and cheese for the Super Bowl! :)

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  8. Hi Dana,

    I can't help to associate most mac and cheese with those Kraft instant ones on most supermarket shelves but the mac and cheese made with this Ina's recipe is totally different. I remember this recipe and contemplated to cook this before. After seeing your post, I would definitely love to cook this for coming winter...

    Zoe

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    1. Hi Zoe! I love Ina's recipe and I've made it so many times; it's perfect especially during cold winter days :)

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  9. This looks so delicious! I love the pop of color and flavor from the tomato slices. Mhm...paired with the crispy bread crumbs...I'd love to eat this!

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    1. Hi Alex! Thanks so much! The tomatoes go so well with the crispy bread crumbs. I love the flavor and the color contrast :)

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  10. This mac & cheese recipe with bacon and mushrooms looks absolutely amazing! I can't wait to try it next week :) Laura

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    1. Thank you so much, Laura! Let me know how the mac and cheese recipe turns out! :)

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  11. i totally and completely adore mac and cheese - this is FABULOUS!! love the mushrooms and bacon in here!

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    1. Hi Jenn! Thank you so much for the wonderful comment! The mushrooms and bacon add so much flavor and texture :)

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  12. mac and cheese should grace everyone`s mouth from time to time!! i really like the idea of the tomato under the crumbs, that`s cool!

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    1. Hi Kale! Thank you so much for stopping by! I love the tomatoes on top; they make this mac and cheese so elegant and I totally agree – everyone should indulge in mac and cheese from time to time! :)

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