Recipes
Bacon and Gruyere Mac-n-Cheese
Yield 12 servings
INGREDIENTS & INSTRUCTIONS
| INGREDIENTS |
| 1 Lb. Penne Pasta |
1 ½ Lb. Farmland Apple Cider Bacon, cut into 1-inch pieces |
| 1/2 Cup Butter, divided |
1/2 Cup Flour |
| 1 Quart Whole Milk |
4 Cups (1 Lb.) Gruyere Cheese, shredded |
| 2 Cups (8 Oz.) Sharp White Cheddar Cheese, shredded |
1 Tsp Salt |
| 1/2 Tsp Group Black Pepper |
1/2 Tsp Ground Nutmeg |
| 2 Cups (8 Oz.) Asiago Cheese, shredded |
3/4 Cup Panko Bread Crumbs |
| INSTRUCTIONS |
| Heat convection oven to 350°F. Cook pasta according to package directions; drain. Cook bacon until crisp; drain.
Melt 6 tablespoons butter in large stock pot over medium-high heat. Whisk in flour; cook 2 minutes. Slowly whisk in milk; bring to a boil, stirring constantly. Remove from heat; Stir in Gruyere and Cheddar cheeses, salt, pepper, nutmeg and about 3/4 of the bacon. Mix until cheeses are melted and well-combined. Pour into greased 1/2 hotel pan (or 13 x 9 x 2-inch baking dish). Melt remaining 2 tablespoons butter. Combine with Asiago cheese, bread crumbs and remaining 1/4 of the bacon; mix well. Sprinkle over surface of casserole. Bake at 350°F. for 20 minutes until surface is browned and bubbly..
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Contact your Local Golbon Distrbutor to order the ingredients featured in this recipe.
