Macaroni and Cheese
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Credit: Jay Murray, Executive Chef, Grill 23, Boston
The National Culinary Review, June 2010
1 T. extra virgin olive oil
2 oz. high-quality smoked bacon, cut into lardoons
2 T. flour
¼ cup white wine
1 pint heavy cream, hot
¼ lb. aged Vermont cheddar
¼ lb. Parmigiano-Reggiano
¼ cup crumbled Stilton or other blue cheese
Salt and pepper, to taste
4 cups cooked pasta (al dente), lumachine or conchigliette
Method: Over low-medium heat, render bacon lardoons in olive oil until crispy. Remove bacon; reserve. Add flour to olive oil/bacon fat mixture; whisk thoroughly to combine. Cook, whisking often, for 5 minutes. Add wine all at once, whisking constantly for 1 minute. Add hot cream; whisk to thoroughly combine all ingredients. Add cheeses, one at a time, stirring after each addition until fully incorporated. Season to taste with salt and pepper. Fold cooked pasta and reserved bacon into cheese mixture; heat through. Taste; adjust with salt and pepper.
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