- 9 slices of meaty bacon, about 1/2 pound
- 3 beefsteak tomatoes, cored and sliced
- 1 medium white or red onion, peeled and sliced
- 1 cup flat-leaf parsley tops
- Salt and pepper
- HP or A1 Steak Sauce
- For the Mac and Blue: Salt
- 1 pound cavatappi or other short cut of spiral or hollow pasta
- 3 tablespoons butter
- 1 large clove garlic, crushed
- 3 tablespoons flour
- 2 cups whole milk
- 1 cup whipping cream
- White pepper, to taste
- 1 teaspoon ground mustard
- Freshly grated nutmeg, to taste
- 2 cups grated white cheddar cheese or Gruyère cheese
- 1 1/2 cups crumbled blue cheese, such as Maytag Blue or Stilton
- 3 to 4 tablespoons minced chives
Preheat oven to 375°F. Bake bacon for the tomato salad on a slotted pan for 18 minutes until evenly crisp and brown. Coarsely chop. Lower oven temp to 350°F.
Bring a pot of water to a boil and salt it liberally. Undercook pasta by 2 minutes, drain and reserve.
Melt butter with garlic in a medium saucepan over medium heat. Swirl garlic a minute or so to infuse the butter then discard. Sprinkle flour over the garlic butter then whisk in milk and cream. Let thicken then season sauce with salt, white pepper, mustard and nutmeg. Stir in 2/3 of the cheese to combine, reserving some of both for topping the mac. Toss in reserved pasta and chives, transfer to baking dish and sprinkle with remaining cheese. Bake until brown and bubbly, 30 minutes.
Layer and arrange the tomatoes, onions and parsley on a platter. Season tomatoes with salt and black pepper, and drizzle liberally with steak sauce. Top with reserved chopped bacon and serve alongside the Mac and Blue.