Comfort Foods - Bechamel
Cuisine: American
Author: Chanel Babe
All-American comfort food, Macaroni & Cheese, topped with crispy bacon.
Ingredients
  • 1 box pasta of your choice (elbow, penne, shells, rigatoni)
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1 egg
  • 3 - 3½ c milk
  • ¼ tsp nutmeg, freshly grated
  • 2 tsp dry mustard
  • 1 8 oz block cream cheese, room temperature
  • 4 oz goat cheese
  • 1 cup grated Italian blend cheese
  • ½ cup sharp cheddar cheese, grated
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Put a #8,9 or 10 cast iron skillet on the stove. Add 3-4 slices thick cut bacon and bring heat to medium. Cook, turning every now and then until slices are brown and crispy. Drain and set aside to cool.
  3. Put skillet in oven to keep warm. Use existing bacon grease and add more, or add olive oil.
  4. Add ¼ cup salt to pot of boiling water. Don't be stingy. This is your only chance to flavor the pasta.
  5. Add box of pasta to boiling salted water. Boil for 4-6 minutes, until just short of al dente. The pasta should be chewy but not taste starchy. Drain.
  6. Break egg into a small dish and stir. Set aside.
  7. While pasta cooks, make the béchamel sauce:
  8. Melt butter in a saucepan heated to medium high. Let the butter melt until the bubbles subside and the butter is golden brown.
  9. Stir in flour. Reduce heat to low and cook for 3-4 minutes, stirring frequently. You are making a roux and you don't want to brown/burn it. You want to keep the color as light as possible. You need to allow the flour time to cook and blend with the butter.
  10. Slowly whisk in the milk and stir. Stirring helps remove lumps and smooths out the sauce.
  11. Add nutmeg and mustard. Keep stirring and allow the milk to come to slow boil. As it comes to a boil, the milk will thicken.
  12. Once the milk thickens, scoop out ¼ cup and slowly whisk the milk into the beaten egg.
  13. Add the tempered egg to the pot. Stir.
  14. Taste the sauce and salt & pepper to taste. If you like heat, add cayenne or red pepper flakes.
  15. Add all cheeses to sauce and stir until cheeses melt into sauce, approximately 2-4 minutes.
  16. Remove skillet from oven and add drained pasta to it. You should hear the sizzle from the hot cast iron. Pour the béchamel sauce over it and stir to mix well. Crumple the bacon and add to the skillet. Stir again.
  17. Sprinkle a layer of cheese on top. Place in the oven for 15-20 minutes until cheese is melted and brown.
  18. Serve!
Recipe by My Midlife Musing at http://my-midlife-musing.com/comfort-foods-mac_cheese/