I am always looking for something to make that is the right amount for two of us and this is a winner!
Don't be afraid to deviate from the choice of cheeses or pasta. Use similar styles of cheese like instead of Gruyere, try some Jarlesberg. What you like and what you have on hand is the key.
Ingredients
4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Gorganzola crumbled!
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
about a quarter cup of bread crumbs
2 tablespoons of melted butter
2 teaspoons of your favorite dried Italian herbs
Directions
Preheat the oven to 400 degrees F.
Cook bacon in the
microwave and set on paper towels to soak up the grease.
Drizzle oil into a large pot of boiling salted water. Add
the macaroni and cook according to the directions on the package, 6 to 8
minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil
it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2
minutes, stirring with a whisk. While whisking, add the hot milk and cook for a
minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere,
Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked
macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin
dishes.
Mix the bread crumbs with the herbs and butter.
Sprinkle the bread crumb mixture over the top of the pasta. Bake for
35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on
the top.
