I have never been very good at making sauces, I must admit. Something always happens and I end up with a lumpy mess. UNTIL NOW! This recipe is idiot-proof, fairly quick to make, super creamy and delicious. I urge you to try it out at the next available opportunity!
The recipe below is for 8 servings, so if you don’t want that much then simply halve the amounts. But if you do make 8 servings you will have the scrummiest leftovers the next day…
Ingredients: (makes 8 servings)
- 8 slices bacon
- 6 tablespoons unsalted butter
- 1 cup fresh breadcrumbs
- 1/4 cup grated Parmesan
- 1/2 cup all-purpose flour
- 6 cups milk (use low-fat if you want, but really, with this amount of cheese, what is the point?)
- 350 g elbow macaroni
- 3 cups grated Gouda (I used grated Cheddar)
- 1 cup grated Gruyère (I used Emmenthal)
- 1 teaspoon Dijon mustard
- Salt and pepper
1. Cook bacon until crisp. Remove from skillet and crumble (discard bacon fat).
2. Heat broiler. In a large straight-sided, oven-safe skillet (or any cooking pot that is both hob and oven safe), melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan in a separate bowl.
3. Into the rest of the melted butter, whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes (or the cooking time stated on the packaging). Remove from heat, stir in remaining cheese and the bacon and mustard, and season with salt and pepper. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.