Mac & Cheese with Gruyere, Cheddar, and Bacon

Now, as you can probably guess... this is by no means a healthy, whip up in seconds mac & cheese... HOWEVER, it is PERFECT for hosting a small dinner party and pairs nicely with a coleslaw recipe (that I'll post later!) On a side note, I've noticed that I've been making a lot of things that contain red cabbage... Anyway, this recipe credit goes to the ADORABLE Curtis Stone, and I have to thank "The Chew" for providing me with not only a show to watch at noon on my days off in the summer, but also great recipes! Oh, and beware, the cheese for this delicious version of a classic baked mac & cheese isn't the most inexpensive, but it is worth it!

6 slices bacon (uncooked, chopped)

1/2 cup chopped shallot

2 garlic gloves (finely chopped)

2 Tbsp flour

3 1/2 cups whole milk

1 1/2 cups heavy cream

1 1/2 cups shredded Gruyere cheese (about 6 oz)

1 1/2 cups shredded white cheddar (about 6 oz)

kosher salt & cracked pepper

1 pound Penne pasta

2 Tbsp unsalted butter (melted, plus butter for the baking dish)

2/3 cup Panko (Japanese Bread Crumbs)

1/3 cup grated Parmesan cheese 

2 Tbsp chopped parsley

Heat a large heavy saucepan over medium-high heat. Add the bacon and cook, stirring often, for about 5 minutes, or until golden brown. Transfer the bacon to paper towels to drain, leaving the drippings in the saucepan. Add the shallots to the saucepan and cook, stirring often, for about 2 minutes, or until translucent. Add the garlic and saute for about 1 minute, or until fragrant. (It is important to use the bigger skillet, this will make sense later. Therefore, ignore the smaller skillet being used here.)

Reduce the heat to medium-low, whisk in the flour, and cook, whisking, for about 1 minute. Gradually whisk in the milk and cream, then bring the sauce to a gentle simmer over medium heat and simmer, whisking often, for about 10 minutes (don't let the sauce boil). Reduce the heat to medium-low and gradually whisk in the Gruyere and Cheddar cheese. Remove the pan from the heat and season the sauce to taste with salt and pepper... and yes, it is supposed to be thin at this point.

(Meanwhile, cook the penne pasta in salted boiling water, and drain well.)

Stir the penne into the hot cheese sauce. If the sauce becomes too thick, thin it with more milk or cream. Stir in the reserved bacon. Season to taste again with salt and pepper. 

Position the broiler rack about 8 inches from the heat source and preheat the broiler. Butter a 3-quart baking dish. Spread the penne mixture in the baking dish. 

In a small bowl, toss the panko, Parmesan cheese, parsley, and melted butter to mix well. Season with salt and sprinkle evenly over the penne. 

Broil, watching closely, for about 2 minutes, or until the topping is golden brown. (Can cook longer if you'd like at about 300 or so for about 10 or 15 minutes.) Let stand at room temperature for 5 minutes before serving. 

P.S. This was made by, non other than, Mrs. Lavey... It was delicious mom!