Grown-up mac and cheese

Mac and cheese, with bacon and brie and truffle salt.

Oh, did you want me to say something else about this? I don’t think I need to. My menu plan for this week reads like a love-song playlist:

Grown-up mac and cheese with roasted broccoli
White chili with cilantro and avocado garnish
Roasted butternut squash and Italian sausage risotto
Parmesan and lemon tilapia with mustard roasted potatoes

Last night, I started with a new-to-me mac and cheese recipe. I’m not sure why I try new recipes for this dish all the time; my go-to recipe is delicious and satisfying (and, most importantly, doesn’t depend on “processed cheese food,” the stand-by of many mac and cheese recipes I’ve rejected in the past). In fact, the first time I saw Ina Garten’s mac and cheese recipe, I didn’t even bookmark it. I thought I was a mac and cheese purist.

But Ina has made a believer out of me. There’s something comforting about a bowl of macaroni wrapped in traditional all-cheddar sauce, but there’s also something wonderful about keeping the comfort and adding a bit of sophistication. There’s definitely room for both.

Adapted a bit from Ina Garten
Serves 3-4 as a main dish, several more as a side

4 slices thick-sliced bacon, cooked and crumbled
2 cups pasta (I used quinoa mini shells)
1 1/2 cups half-and-half
3/4 cup milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour (or Pamela’s gluten-free mix)
4 ounces gruyere, grated
3 ounces extra-sharp cheddar, grated
2 ounces brie, rind removed, cubed
several cracks of freshly ground black pepper
1 heaping teaspoon truffle salt
pinch nutmeg
panko breadcrumbs

Preheat the oven to 400 degrees F.

Cook pasta until just al dente, according to package directions. Be careful not to overcook; remember, it’ll cook a bit more in the oven. Drain well.

Heat the half-and-half and milk in a small saucepan, or in the microwave, but don’t bring it to a boil. Melt the butter in a medium pot (or in the same pot where you cooked the pasta, if you want to save yourself a dish to wash) and add the flour. Cook over low heat for 2 minutes, whisking constantly. While whisking, add the hot milk and cook for a minute or two longer, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, brie, truffle salt, pepper and nutmeg. Add the cooked pasta and crumbled bacon; stir well. Pour into individual-size gratin dishes.

If you have a bit of cheddar and gruyere left over, sprinkle it on top. Sprinkle with an extra pinch of truffle salt and breadcrumbs. Bake for 35-40 minutes, or until bubbly and slightly browned.

If you want to pretend this is a responsible meal and cancel out some of the cheese with vitamins, serve with roasted broccoli.

Grown-up mac and cheese