Grown-Up Bacon Mac & Cheese

carnaldish.com

Marcie Jones

½ lb dried cavatappi pasta (see note on how to double this recipe)

3 cups half & half

3 tbsp butter

3 tbsp all-purpose flour

2 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese)

1 cup whole milk mozzarella, shredded

½ cup parmigiano-reggiano, finely grated

1 tsp fresh rosemary, chopped

1 tsp fresh thyme

2 tbsp fresh basil, chopped

1½ to 2 tbsp green onion, chopped

4 cloves fresh garlic, minced (not the stuff in the jar)

generous pinch of nutmeg (about ⅛ tsp or less)

generous pinch of cayenne pepper (about ⅛ tsp or less)

Kosher salt and freshly ground black pepper to taste

6 slices of semi-crisp hardwood smoked bacon, chopped (feel free to use more if you'd like)

2 to 3 tablespoons seasoned breadcrumbs (optional)

Salt to season the pasta water

To DOUBLE this recipe (use the same cooking directions)

1 lb dried cavatappi pasta

4½ cups half & half

4 tbsp butter

4 tbsp all-purpose flour

3 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese, so you’d use 1 and a half blocks)

1½ cups whole milk mozzarella, shredded

¾ to 1 cup parmigiano-reggiano, finely grated

1 tsp fresh rosemary, chopped

1 tsp fresh thyme

2 to 3 tbsp fresh basil, chopped

2 to 3 tbsp green onion, chopped

4 to 5 cloves fresh garlic, minced (not the stuff in the jar)

⅛ to ¼ tsp of nutmeg

⅛ tsp cayenne pepper (or more)

Kosher salt and freshly ground black pepper to taste

8 to 12 slices of semi-crisp hardwood smoked bacon, chopped (or more)

up to ¼ cup seasoned breadcrumbs (optional)

note: Salt to season the pasta water

Directions at carnaldish.com

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