bacon
truffle
mac n cheese
gruyere
cheesy
dinner
lunch
comfort food
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Rachael's Ultimate Mac and Cheese

Rachael's Ultimate Mac and Cheese

How to Make Hoisin  Fried Rice | Rachael Ray

Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…

You're Doing It Wrong: How to Burn + Extinguish Your Candles So …

How to Make Crispy Skin Chicken with 5-Spice and Sichuan Pepper …

How to Make Bifteki (Greek Burger Patties) | Rachael Ray

How to Tell if Someone's Been in Your House While You're Away, A…

First Makeover Back in the Studio is for a Deserving Woman Who's…

Jeremy Sisto Teases Loophole That Could Allow Him to Make an App…

How to Kick Out a Car Window If You're Kidnapped | Former CIA Of…

This 16-Year-Old Started Her Secret Identity Movement for All Wo…

How to Transition Back to "Real Clothes" with Comfortable Staple…

How to Make Chicken with Apples and Pears and Cheesy Potatoes | …

Why New York Times-Bestselling Thriller Writer Brad Meltzer Was …

Jennifer Tilly on Her Chucky Character Never Aging: "It's Really…

Family-Run Vietnamese Restaurant Lilly's Cafe Is Still a New Orl…

How to Make Corn Crème Brûlée | Richard Blais

How to Make Charred Radicchio Salad | Rachael Ray

How to Make Butter-Basted Ribeye Steaks | Richard Blais

How to Make Bucatini with Creamy Bacon and Onion Sauce | Rachael…

Ingredients

  • Salt
  • 1 pound short-cut pasta, such as macaroni, penne or medium shells
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 8 slices meaty bacon, chopped
  • 1 small onion or 2 shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 1 teaspoon dry mustard
  • Fine black pepper or white pepper
  • A few grates of nutmeg
  • 3 cups whole milk, room temperature or warm
  • 2 ½ cups shredded Gruyere cheese or a combination of Gruyere and white chedder
  • 3 tablespoons freshly grated truffle (optional), white or black, and/or 2 teaspoons truffle-infused oil
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • ¼ cup finely chopped chives and parsley

Yield

Serves: 4-6

Preparation

Preheat oven to 400˚F. Bring a pot of water to boil for pasta and cook 5 minutes in salted water. Drain.

In a skillet or saucepot, heat oil over medium heat. Add bacon and render 5 minutes, then add onions and garlic, cook 2-3 minutes to tender, and remove to plate. Add butter to pan, and when it foams, whisk in flour, dry mustard, salt and fine black or white pepper, then add room temperature or warm milk, thicken to coat spoon lightly and stir in Gruyere cheese. Add truffles and/or oil, if using. Add back bacon and pasta, and stir to coat.

Transfer to baking dish and top with Parm. Bake 30-35 minutes until brown and bubbly. Top with herbs, let stand 5-10 minutes, then serve.