A delightful twist on the classic mac and cheese, featuring a blend of cheeses and crispy bacon for a rich and satisfying meal.
Preheat your oven to 375°F.
Preheating ensures even cooking and a perfect bake.
Arrange the bacon on a baking sheet and bake until crispy, about 15 minutes. Remove and let cool, then crumble.
Use parchment paper on the baking sheet for easy cleanup.
Cook the macaroni in a large pot of boiling salted water until al dente. Drain and set aside.
Add a splash of olive oil to the water to prevent sticking.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes. Gradually whisk in the milk and cook until thickened.
Whisk constantly to avoid lumps in the sauce.
Remove the saucepan from heat and stir in the cheeses, salt, pepper, and nutmeg until smooth.
Taste the sauce and adjust seasoning if needed.
Combine the cooked pasta, crumbled bacon, and cheese sauce. Transfer to a baking dish.
Mix thoroughly to ensure even coating of the sauce.
In a food processor, pulse the bread crumbs and basil. Sprinkle over the pasta.
Add a drizzle of olive oil to the topping for extra crispiness.
Bake in the oven until bubbly and golden, about 25 minutes. Let cool slightly before serving.
Letting it cool helps the flavors meld together.
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