Three-Cheese Macaroni

Irv Miller

Ingredients:

For the Mornay:

6 tablespoons unsalted butter
¼ pound bacon, rendered and chopped, fat reserved (optional)
6 tablespoons flour
1 cup whole milk
½ cup heavy whipping cream
1 cup shredded Gouda (or Sweet Home Farm Gouda)
1 cup shredded Monterey Jack (or Sweet Home Farm Jack)
1 cup shredded fontina (or Sweet Home Farm Elberta)
1 tablespoon chopped flat-leaf parsley
1 tablespoon fresh thyme, removed from stem
2 tablespoons chopped green onion
Pinch of kosher salt
Dash freshly ground black pepper to taste
6 ounces elbow macaroni, cooked

Instructions:

For the Mornay: Render bacon in a skillet and reserve the fat, drain bacon on a paper towel and then chop fine. In a separate saucepot, pour in the bacon fat, add butter, place over medium heat and then whisk in flour. Stir over low heat for 3-4 minutes. Add milk and cream and stir until smooth. Increase heat to medium high and stir to thicken, then reduce heat, add cheeses and continue stirring to make sauce velvety smooth.

For assembling: Add cooked pasta, chopped bacon, scallions, herbs and seasonings and serve.