Add the pasta and cook until it's almost al dente (just on the edge of being underdone), then drain and rinse with cold water set aside. Remove from the heat and set aside.īring a large pot of heavily salted water to a boil over high heat. Stir in 1 tablespoon of the salt, taste, dry mustard, and add the remaining salt as desired. Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. (It will get very thick when you first add the milk, then thin out.) While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. In a large, heavy-bottomed saucepan, melt the butter over medium heat. Remove from the heat.Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside. Reduce the heat, and cook, stirring for 2 to 3 minutes more. Add the nutmeg, salt, and pepper, to taste. Add the hot milk, continuing to stir as the sauce thickens. Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes.Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes.Sprinkle the top with 1/2 cup Parmesan cheese. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Add the cooked pasta to the bechamel and stir to coat evenly with the sauce.Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat. In another large skillet, cook the bacon until crispy and golden brown.Taste and adjust the seasonings, if needed. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce. Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce.Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked drain.Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet.

Bechamel macaroni and cheese recipe