MACARONI AND CHEESE WITH MUSHROOMS AND BACON

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Macaroni and Cheese with Mushrooms and Bacon image

Provided by Stuart Faber

Categories     Mushroom     Pasta     Side     Bake     Cheddar     Bacon     Winter     Bon Appétit     Los Angeles     California

Yield Makes 8 servings

Number Of Ingredients 13

1 pound small elbow macaroni (about 4 cups)
4 tablespoons (1/2 stick) butter
3/4 pound mushrooms, chopped
1 small onion, finely chopped
1 tablespoon all purpose flour
3/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups whole milk
3 cups (packed) grated sharp cheddar cheese (about 12 ounces)
1/4 cup chopped fresh parsley
8 slices thick-cut bacon, chopped
1 cup fresh breadcrumbs made from crustless French bread

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
  • Melt 2 tablespoons butter in large pot over medium-high heat. Add mushrooms and onion; sauté until vegetables are tender, about 5 minutes. Stir in flour, mustard, salt, and pepper; cook 1 minute. Gradually whisk in milk. Cook until sauce is smooth and slightly thickened, whisking constantly, about 3 minutes. Remove from heat. Add cheese and parsley; stir until cheese melts. Mix in pasta.
  • Sauté bacon in medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Mix half of bacon into pasta and transfer to prepared dish. Sprinkle with remaining bacon.
  • Melt remaining 2 tablespoons butter in small saucepan over medium heat. Add breadcrumbs; sauté until beginning to brown, about 3 minutes. Sprinkle breadcrumbs over pasta. Bake until pasta is heated through and golden brown, about 20 minutes.

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