Ingredients
2 tbsp unsalted butter; melted
1-1.5 cups breadcrumbs
1 cup (125 g) grated sharp cheddar
chopped parsley/sage/rosemary (optional)
Sauce:
1 lb elbow mac
1 tbsp unsalted butter (3 tbsp if not using bacon)
3 tbsp flour
2 tsp pepper flakes
2 3/4 cups milk
3/4 cup cream
2 cups (250 g) grated orange cheddar
2 cups (250 g) grated sharp cheddar
1 piece of smoked gouda about 150 g
4 tsp dijon
2 tsp salt
1/4 tsp pepper
about 3/4 package bacon
2 bay leaves
Preparation
Cook mac until al dente about 4-5 minutes. Rinse with cold water and keep on the side.
Dice bacon. Fry it in a skillet until crispy and render the bacon fat, scoop out the bacon and put it on the side. Keep the bacon fat.
In a large pot, pour in 2 tbsp of the bacon fat and the 1 tbsp of butter over low heat. Stir in flour and pepper flakes. (If not using bacon, replace the 2bsp of bacon with butter)
Cook for 3 minutes, stirring.
Whisk in milk and cream and add bay leaves
Bring to a boil, whisking constantly for 3 minutes.
Remove bay leaves
Stir in mustard, S & P and cheese.
Remove from heat, add mac and stir. Add most of diced bacon and stir. Put remaining diced bacon in with bread crumbs
Butter a baking dish and pour the mac in.
Sprinkle the breadcrumbs over the mac.
Bake in 400 oven for 20-25 min or until bubbling. Broil for last 3-4 minutes to crisp up the crust.
