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Jason Bangerter’s Christmas Eve Mac & Cheese
Ingredients
2 onions, minced
6 cloves of garlic, minced
6 strips of bacon, diced
1 tbsp. Dijon mustard
1 cup grated Parmesan cheese
1 cup grated Gruyere cheese
5 sprigs fresh thyme, some leaves reserved for garnish
4 cups pasta, macaroni, penne or rigatoni
(any short noodle)
1 lt. 35% cream
Pinch of fresh grated nutmeg
Sea salt and fresh ground black pepper to taste
Sometimes I add a drizzle of truffle oil before serving…
Method:
In a pot of salted boiling water cook the pasta for 10 minutes, drain in a colander and reserve.
In a sauce pan, on low heat, sweat the bacon, nutmeg, onion and garlic until tender.
Add the cream, thyme and reduce by 1/3.
Mix the pasta and bacon cream sauce together with half of each of the grated cheeses. Season with salt and pepper and transfer to an earthenware or casserole dish. Depending on the pasta you choose you may have to leave out some of the cream sauce. The sauce should just cover noodles.
add the reserved thyme leaves and the remainder of the grated cheese.
Bake in the oven at 400 degrees F for 10 minutes or until the cheese is golden brown and the pasta dish is hot throughout.
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