grown up macaroni and cheese


2 cups elbow macaroni
1 1/2 cups 2% milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 oz. gruyere cheese, grated
3 oz. extra sharp cheddar cheese, grated
2 oz. blue cheese, crumbled
1 teaspoon salt
1/4 teaspoon pepper
pinch nutmeg
4 oz. thick sliced bacon, baked
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves


  1. preheat oven to 400°f.
  2. cook pasta according to package directions.
  3. drain well.
  4. heat the milk in a saucepan, do not boil.
  5. melt the butter in a medium pot and add the flour.
  6. cook over low heat for 2 minutes, stirring with a whisk.
  7. while whisking, add the hot milk and cook for 2 minutes more, until thickened and smooth.
  8. turn off the heat, add the gruyere, cheddar, blue cheese, salt, pepper, and nutmeg.
  9. add the cooked pasta and crumbled bacon and stir well.
  10. pour into a greased baking dish
  11. place bread slices in a food processor and pulse until you have coarse crumbs.
  12. add the basil and pulse to combine.
  13. sprinkle the bread crumb mixture over the top of the pasta.
  14. bake for 35–40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Nutrition (Per Serving)

serving size 1/2 cup
servings 8
calories 330
fat 17g
saturated fat 10g
cholesterol 50mg
sodium 350mg
carbohydrate 28g
fiber 1g
sugars 4g
protein 16g