Like many Americans, macaroni and cheese has been a favorite food of mine since I was a kid. And even though my mom often made it from scratch, I’m not ashamed to admit that Kraft Mac & Cheese from the box was and still is one of my favorites (especially when it has hot dogs slices in it…mmm…).
But mac and cheese made from scratch is also good. So recently I decided to make a 3 cheese version that includes bacon.
To make the cheese sauce, I melted 2 tablespoons of butter in a saucepan. I then added 2 tablespoons of flour, along with 1/2 teaspoon each of nutmeg and thyme, and stirred the mixture until the flour had been absorbed. Next I added 2 cups of milk, whisking until it was thick and smooth. Then I mixed in 1/2 cup manchego cheese, 3/4 cup sharp cheddar cheese, and 1/2 cup brie. I let the mixture simmer until all the cheese had melted, and then I stirred in 4 pieces of bacon that had been cooked crispy and torn into small pieces.
Separately I boiled some mini penne pasta. When the pasta was al dente, I mixed it into the cheese sauce.
With the oven heated to 350 degrees, I divided the cheese and pasta mixture into souffle dishes and topped them with some bread crumbs that I had toasted in the leftover bacon grease. I baked the pasta for about 20 minutes until the tops were golden brown.
Naturally this dish tasted even better when served in my pig bowls.