I don't always indulge, but when I do, it's usually for something epic. This was one of those times.
I love a good mac n cheese. Seriously. When I was little, there was a time when I wouldn't eat anything but mac n cheese or pizza. While I certainly eat other things these days, I simply cannot shake the love for mac n cheese.
My husband love love LOVES bacon, but we don't usually have it very often. When I decided on my indulgence meal, I couldn't leave him hanging. There would be mac n cheese, and there would be bacon. You know how those homestyle mac n cheeses always have a crusty crunchy topping? I love that. I think the crunch is just perfect to offset the creamy texture of the cheese. Immediately thinking of my husband, I imagined taking that crunchy topping one step further by adding crumbled bacon. Wait - I took it two steps further. Instead of melting butter to add to the bread crumbs and bacon topping, I thought - I'm cooking bacon, which will create some bacon grease...why don't I just use THAT fat rather than throwing it away and instead using butter?
And with that, an extravagant indulgence was created. This is definitely one of the less healthy options I've created recently, but it was everything I could have hoped for. The preparation was a little intense and involved timing everything just right so I suggest reading through the whole recipe before attempting to start or you may forget a step or realize that you needed the bacon to finish cooking before even starting the cheese sauce. The main thing to remember is PREPARE THE CHEESE LAST. No one wants to make that perfect cheese sauce and then have to wait until it congeals and then trying to mix everything.
Gruyere Apple Mac n Cheese Topped with Crumbled Bacon
10 oz shredded Gruyere cheese
1 Tablespoon cream cheese
2 cups dry macaroni noodles
1 cup vegetable stock
1/4 cup milk
1/2 onion, thinly sliced
1 apple, chopped (I used honey crisp)
1/4 cup bread crumbs
1 Tablespoon butter
3 Tablespoons flour
2 strips bacon
1 teaspoon cayenne pepper
1 teaspoon cinnamon
salt and pepper, to taste
1. Preheat oven to 375.
2. Cook macaroni as directed on package.
3. Cook two strips bacon. In a small bowl, crumble the bacon, add bread crumbs and bacon grease from the bacon you just cooked. Mix to combine. Set aside. This will be the topping.
4. Bring the same pan as you used for the bacon back to medium high heat. Add onion, apple, cinnamon, salt, and pepper. Stir infrequently. This will be caramelizing and cooking while you finish everything else.
5. In a medium sauce pan, melt butter. Add flour and whisk to combine. Slowly add vegetable stock and milk, whisking to combine after each addition.
6. Increase to medium-high heat, bring to simmer. Add salt, pepper, and cayenne.
7. Let thicken (about 3 minutes).
8. Set aside 1/2 cup cheese for topping. Slowly add the rest of the cheese, whisking to combine after each addition.
9. In a big bowl, combine the cooked macaroni and apple and onion mixture. Pour into an 8x8 pan. Pour cheese mixture on top. Mix if needed. Top with the remaining 1/2 cup cheese and bacon mixture.
10. Bake for 15 minutes, until golden brown and the cheese is bubbling on the sides.
