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Grown-Up Bacon Mac & Cheese

Resha
  • 65 minutes
  • Serves 4

INGREDIENTS

1/2 lb

dried cavatappi pasta (see note on how to double this recipe)

3 cups

half & half

3 tbsp

butter

3 tbsp

all-purpose flour

2 cups

Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese)

1 cup

whole milk mozzarella, shredded

1/2 cup

parmigiano-reggiano, finely grated

1 tsp

fresh rosemary, chopped

1 tsp

fresh thyme

2 tbsp

fresh basil, chopped

1 1/2

to 2 tbsp green onion, chopped

4 cloves

fresh garlic, minced (not the stuff in the jar)

generous pinch of nutmeg (about ⅛ tsp or less)

generous pinch of cayenne pepper (about ⅛ tsp or less)

Kosher salt and freshly ground black pepper

6

slices of semi-crisp hardwood smoked bacon, chopped (feel free to use more if you'd like)

2

to 3 tablespoons seasoned breadcrumbs (optional)

*Salt to season the pasta water

1 lb

dried cavatappi pasta

4 1/2 cups

half & half

4 tbsp

butter

4 tbsp

all-purpose flour

3 cups

Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese, so you’d use 1 and a half blocks)

1 1/2 cups

whole milk mozzarella, shredded

3/4

to 1 cup parmigiano-reggiano, finely grated

1 tsp

fresh rosemary, chopped

1 tsp

fresh thyme

2 tbsp

fresh basil, chopped

2 tbsp

green onion, chopped

4 cloves

fresh garlic, minced (not the stuff in the jar)

1/8

to ¼ tsp of nutmeg

1/8 tsp

cayenne pepper (or more)

Kosher salt and freshly ground black pepper

8

slices of semi-crisp hardwood smoked bacon, chopped (or more)

up to ¼ cup seasoned breadcrumbs (optional)

*Salt to season the pasta water