
Rachael's Ultimate Mac and Cheese

Clinton Kelly's No-Bake Banana Toffee Pie With Pretzel Crust + R…

Sheet-Pan Meal: Korean-Style Chicken & Veggies + Remember The Ti…

Jason Biggs' Wife Jenny Mollen Adorably Crashes His Interview Wi…

Cherries Wild Host Jason Biggs On Wife Jenny Mollen: I Keep Her …

How To Make a "Pari"rita | John Cusimano

How To Make Moroccan Donuts (Sfenj) With Orange Zest, Honey + Pi…

See Inside The Closet Of Missy Elliott + Jay-Z's Stylist | June …

Michael Peña: "Tom & Jerry" Director Tim Story Hired Puppeteers …

Celebrity Stylist June Ambrose's Words Of Wisdom On Clothes Gett…

Spring Cleaning Tips For Pets That You Might Not Know | NatGeo W…

How To Make Pulled Chicken Paprikash with Egg Noodles | Rachael …

Jason Biggs On Hosting The New Game Show "Cherries Wild" + Rach'…

Rachael Shares Update On Muttville Senior Dog Rescue + February …

How To Make Italian Baked Eggplant with Parmesan (Melanzane di P…

"Superstore" Star Lauren Ash Opens Up About Series Coming to End…

Luxe Deals From Rue La La: Cashmere Pashmina, 18-Piece Towel Set…

Rach's Rotisserie Chicken & Egg Noodle Casserole + Michael Peña …

Board and Batten Wall Trend: How To DIY a Removable Board & Batt…

Freddie Prinze Jr. On Call From Brian Austin Green That Convince…

How To Install Removable Sconce Light Fixture With Velcro (No Dr…
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.