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Curtis' Mac and Cheese
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Provided By:
Curtis Stone

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    • Ingredients

    Serves:

      • 8 slices bacon cut crosswise into 1/4-inch-wide strips
      • 2 shallots chopped
      • salt
      • black pepper freshly ground
      • 2 cloves garlic
      • 2 T all-purpose flour
      • 3 1/2 c whole milk
      • 1 1/2 c heavy cream
      • 6 ounces Gruyère cheese grated (about 1 1/2 cups lightly packed)
      • 6 ounces Vermont white cheddar cheese grated (about 1 1/2 cups lightly packed)
      • 1/2 c freshly grated Parmigiano-Reggiano (about 2 ounces)
      • 1 pound penne pasta or gemelli pasta
      • 1 c shelled fresh English peas (from about 1 pound unshelled English pea pods)
      • 2 T chopped fresh flat-leaf parsley
      • 3/4 c panko breadcrumbs
      • 2 T unsalted butter melted

    Directions

    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.

    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.

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

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

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

    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.

    Stir the bacon into the cheese sauce.

    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.

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

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

    Preheat the broiler. In a small mixing bowl toss the breadcrumbs with the melted butter to coat well. Season with salt and sprinkle the breadcrumbs evenly over the pasta.

    Broil until the topping is golden brown watching closely about 2 minutes.

    Let stand at room temperature for 5 minutes before serving.

    Visit http://curtisstone.com

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    9 Comments

    Filter by:
    Edwina

    CAN'T WAIT TO TRY IT.

    September 12 2010 at 8:21 PM Report abuse rate up rate down Reply
    aneetchkoo

    The recipe looks delicious and simple to prepare. However, I don't like peas with my pasta. If I make this recipe, I will substitute mushroom pieces for the peas.

    September 12 2010 at 5:55 PM Report abuse rate up rate down Reply
    cque8

    Don't Fix It!!! Ha Ha Ha ... If anyone cares to know "Gen's Guiltless Gourmet" has healthy low fat, vegan, vegetarian, meat, and dessert recipes. This recipe by Curtis Stone is a winner in all of it's FULL FAT GLORY!.

    September 12 2010 at 5:01 PM Report abuse rate up rate down Reply
    DANNY

    Wonderful will clog the arteries, but who cares taste comes first.

    September 12 2010 at 4:30 PM Report abuse rate up rate down Reply
    Fame Farm

    Holy smoley- why not just kill yourself directly? This poisonous brew is sure to thicken the arteries of all who try it- and giving it to your kids is child abuse. Heavy cream, mixed with bacon, etc? You have got to be kidding.

    September 12 2010 at 4:01 PM Report abuse rate up rate down Reply
    2 replies to Fame Farm's comment
    sandgscott04

    Don't fix it!!!!

    September 12 2010 at 4:16 PM Report abuse rate up rate down Reply
    jbsaunders

    you only live once then you die.......... and then there's judgement

    September 12 2010 at 8:58 PM Report abuse rate up rate down Reply
    anakeefe2

    I used turkey bacon and skim milk to make the recipe. The recipe was a bit complex, so not a "quick" weeknight dinner. However, it was definitely worth the effort. Be careful when broiling, the breadcrumbs brown very quickly.

    June 04 2010 at 8:15 AM Report abuse rate up rate down Reply
    Cookie

    I found this recipe to be absolutely delicious. The entire family, all six of us loved it. I'll be making this again. However, I would suggest serving the product "Beano" prior to serving the meal.

    May 18 2010 at 9:34 PM Report abuse rate up rate down Reply

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