Directions

Directions:

1. Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little oil to keep from sticking.

2. Grate the cheese and mix together reserving about ¼ for the topping. Set aside.

3. Cook and crumble the bacon, reserve half for sauce and half for the topping.

4. Saute the bread crumbs in 3 tablespoons butter until lightly browned over medium heat, reserve for the topping.

5. Preheat the oven to 325 degrees and butter a 9-by-13-inch baking dish for the casserole; reserve

6. Make a roux in a large saucepan (6-8 quart size) by melting ½ stick butter over medium-low heat, simmering off some of the liquid, then adding the flour and stirring as the mixture begins to turn from grey to blonde, about 5 minutes of stirring.

7. Add 2 cups of the milk to the roux and whisk until it begins to thicken. Add the remaining milk and half and half and heat until the mixture begins to simmer, stirring constantly with a whisk

8. Take the pan from the heat and add the cheese, half the bacon, salt, pepper, nutmeg and thyme. Stir to make a rich cheese sauce. While this sauce is hot, add the pasta and fold into the sauce. Place the pasta mixture into the baking dish and bake in the oven for 25-30 minutes.

9. Remove from the oven and top with the remaining cheese, bread crumbs and bacon. Return to the oven for an additional 10 to 15 minutes.

Recipe courtesy of the MIO Coalition.