Curtis' Mac and Cheese

Curtis Mac and Cheese

Cook the bacon in a heavy large saucepan over medium-high heat until golden brown, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels and reserve. Pour off all but 2 tablespoons of bacon drippings.

Curtis Mac and Cheese

Add the shallots to the bacon drippings. Sprinkle with salt and pepper and sauté until translucent, about 2 minutes. Add the garlic and sauté for 1 minute.

Curtis Mac and Cheese

Reduce the heat to medium-low and stir in the flour. Cook the flour for 1 minute, stirring constantly.

Curtis Mac and Cheese

Gradually whisk in the milk and cream. Bring the sauce to a simmer over medium heat, about 10 minutes.

Curtis Mac and Cheese

Reduce the heat to medium-low and gradually add the cheese, stirring to blend.

Curtis Mac and Cheese

Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta in the boiling salted water for 8 minutes, stirring often to prevent it from sticking. Add the peas and continue boiling until the pasta is tender but still very firm to the bite and the peas are bright green and crisp-tender, about 1 minute. Drain the pasta and peas.

Curtis Mac and Cheese

Stir the bacon into the cheese sauce.

Curtis Mac and Cheese

Stir the pasta and peas into the cheese sauce. The sauce will look loose but will continue to thicken once the pasta is added. If the sauce begins to thicken too much, add more milk or cream to thin it to the desired consistency. Season to taste with salt and pepper.

Curtis Mac and Cheese

Butter 8 individual 6-inch-diameter casserole dishes or one 2 1/2-quart casserole dish. Transfer the pasta to the buttered casserole dishes.

Curtis Mac and Cheese

Sprinkle the parsley over the pasta mixture then stir some of it into the pasta mixture.

Curtis Mac and Cheese