Mac and Blue with Beefsteak Tomato Salad
Ingredients
For the Beefsteak Tomato Salad:
- 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:
- 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
Preparation
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.
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.