benny's mac

Watch out for this one - it's a real gut buster. It's mac-n-cheese, all grown up.

Benny's Mac
Serves: 6
Prep time: 25 minutes
Cook time: 30 minutes

You'll need:

• 1 lb. box "Gemelli" pasta
• 1/2 lb. thick-sliced bacon, chopped into pieces
• 4 oz. Gruyere cheese
• 4 oz. Havarti cheese
• 2 onions, sliced thinly
• 1/2 C. dry white wine
• 1 pt. milk
• 8 oz. chicken broth
• 2 T. butter
• 2 T. flour
• Pinch of nutmeg
• 1 T. dijon mustard
• Salt & Pepper

Preheat oven to 350 degrees.

Heat 1 T. olive oil in a skillet, and add chopped bacon. Fry until crispy. Remove bacon with a slotted spoon and drain on a paper towel. Do not discard grease.

Bring large pot of salted water to a boil. Add pasta when at a rolling boil, and cook for 12 minutes, or according to package directions.

Add sliced onions to bacon grease, and sautee. When they are beginning to brown, add 1 C. white wine, and reduce completely.

Grate equal amounts of gruyere and havarti, so you have 2 1/2 Cups.

Melt butter in saucepan over low heat, add flour, and whisk well to make a paste. Whisk in 1 C. milk, and 1 C. chicken broth. Add nutmeg, dijon, and salt and pepper to taste. Stir in a figure 8 motion, and let thicken for a few minutes. If too thick, add more chicken broth or milk.

Add 2 cups grated cheese, gradually, to roux. When completely incorporated, turn off heat.

Combine drained pasta, browned onions, and cheese sauce, in a large baking dish. Sprinkle remaining cheese over the top of the pasta and bake until top is bubbly and brown.

Serve with bacon on top. Enjoy with a long movie and the rest of the bottle of wine. Buon appetit!