6 Tbsp butter
5.5 cups milk
1/2 cup flour
2 Tbsp kosher salt
1/4 tsp grated nutmeg
Ground pepper
1/4 tsp cayenne pepper
3.5 cups grated sharp white cheddar
1 cup creamy grated, blue cheese
1.5 cup gruyere, grated
1 cup petite basque cheese, grated
1 lb elbow macaroni
1 lb pancetta, fried until crispy
2 bunches of chives, minced
1 baguette
Preheat the oven to 375.
Butter a 3 quart casserole dish and set aside. Note : The shallower the pan, the more sinful crust in included in each portion
Chop pancetta and fry until crispy. Reserve fat.
Grate cheese and set aside
Make croutons from baguette, Set aside for 1/2 hour and when dry , run in processor until bread crumbs
Melt remaining 6 tbsp butter , and 2 tbsp reserved pancetta fat in a medium saucepan over medium heat
When butter bubbles, add flour. Cook whisking for 1 minute
While whisking, slowly pour in milk, whisking until the mixture bubbles and becomes quite thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne, 2/3 of the cheese. set aside
Fill a large pot with water, boil. Add macaroni, cook 2 minutes less than directions. (outside tender and inside inderdone)
Transfer to a colander, rinse and drain. Stir macaroni, chives, and pancetta into cheese sauce
Pour mixture into prepared dish. Sprinkle with remaining cheese and then with the breadcrumbs.
Bake until browned about 30 minutes
This dish originated as Allison & Stu's and we have added our croutons, the petite basque, blue cheese, the chives and the pancetta.
The total recipe has 8,500 calories. if you simply use breadcrumbs vs our garlic croutons the total would be reduced by 1440 to "only" 7,100
