Asiago Bacon Mac & Cheese

On a cold day (I can eat forever): 1950s American comfort food.  With Buddy Holly's "Rave On" playing, an apron tied around my waist in a bow, and a lot of extra butter from the holidays waiting expectantly in the refrigerator, it makes perfect sense to start a béchamel sauce for an amped-up take on the classic dish. 

There are a lot of great recipes for Mac & Cheese floating around cyberspace.  Personally, I'm partial to Paula Deen's Southern special and Gourmet Magazine's addition of Japanese panko (yes, the airy breadcrumbs that coat delicious Agedashi tofu). 

What could be better than large quantities of cheddar cheese and panko?  Usually, bacon.  With some applewood-smoked center-cut bacon, a blend of asiago, parmesan, provolone, and mozzarella cheeses, along with some fresh thyme, I think this mac & cheese is a winner.

Pasta ("mac"):

--1 lb. uncooked shells (I used medium shells made with artichoke flour, purchased in bulk from Whole Foods)

Boil shells, for approx. 7-8 minutes, until al dente.  Strain, and pour into a 9x13 baking dish. 

Sauce ("& cheese"):

--1/2 stick (4 tbsp) salted butter

--1/2 cup flour

--4 c. milk (I use 2%--you could also use whole milk, but skim won't cut it)

--approx. 4oz. mozzarella (half a block)

--approx. 8oz. asiago (typically, 2 cut triangles from your local deli--you'll want to buy the freshly cut versions of these cheeses, and you'll find them cut in the shapes of pie slices, or upside-down isosceles triangles)

--approx 4 oz. provolone (typically, 1 cut triangle from your local deli)

--6 slices applewood-smoked, center-cut bacon

Before beginning, grate the mozzarella, asiago, and provolone cheeses into a bowl.  Melt butter in saucepan on medium heat.  Slowly whisk in 1/2 c. flour, followed by the milk, to make a béchamel sauce (from a simple roux).  Remove saucepan from heat, and then whisk in the cheese bowl (remember: no parmesan here--your parmesan is for your topping).  Stir continuously until cheese has melted into the sauce.  (Now, you've turned your béchamel sauce into a moray sauce!). 

In a separate pan, fry the bacon.  Allow it to cool on paper towels, and then cut or crumble it into the sauce.  Stir, and add salt and pepper to taste.

Pour mixture over the shells, and stir to make sure all shells are covered in your cheese sauce.

The topping ("and then some"):

--2 toasted slices of Italian bread

--5-6 sprigs of fresh thyme

--approx. 2 oz. grated parmesan (typically, half of a triangle from your local deli)

Crumble bread into small pieces and mix with grated parmesan and fresh thyme (I love removing thyme from its sprigs--just slide two fingers down each sprig, and the little leaves jump right off!).  Sprinkle breadcrumb mixture on top of shells, now covered in the cheese sauce.

Bake at 350 degrees for about 35 minutes, or until cheese is bubbling and breadcrumbs are browning (but not burning).  

Enjoy!

And re-heat leftovers tomorrow.  Why not?