I have never made this recipe myself. But I have eaten it! and leftovers were today’s lunch! It was made in my kitchen last night by our youngest son, Ben, who has made it before and declared this his best! I offered him the chance to be a guest blogger on Kitchen Keepers and when he declined he said I could share the recipe on the blog.
Joe had an emergency hospitalization which prompted fresh gratitude for the helping hands of two of my sons who live nearby. Sean came and helped take his Dad to the hospital on Monday. Ben came to help last night and cooked our dinner. Try this when you are craving cheesy, delicious comfort food! By the way, Sean recently made his famous homemade Corned Beef Hash for us. I will include his recipe sometme soon. And just so you know, son Jeremy who lives too far away to pop over for week night suppers, is a gourmet cook, too. I am one blessed Mom, and their wives appreciate them, also!
Ben’s Best Mac and Cheese
1 pound Dreamfield’s Penne Regate pasta
2 cups of chopped Canadian Bacon
3 cups milk
8 tablespoons (1 stick) butter, divided
1/2 cup all-purpose flour
1 tsp Worcestershire sauce
8 ounces Gruyère, grated (2 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1 cup crumbled Gorgonzola
1/2 teaspoon freshly ground black pepper
1 tsp Penzey’s French Four Spice or 1/2 tsp nutmeg and 1/2 tsp dried thyme
1/4 tsp cayenne pepper
1 cup Panko bread crumbs
Preheat the oven to 425 degrees F.
Into a large pot of boiling salted water.add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Put chopped Canadian Bacon in skillet. Heat and stir until slightly browned.
Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyère, Cheddar, Gorgonzola, 1 teaspoon salt, pepper, and spices. Add the Canadian Bacon and cooked pasta, stirring to mix. Pour into a buttered 3-quart baking dish and top with bread crumbs. Dot with small pieces of remaining butter. Heat in oven until bread crumbs are golden brown and the sauce on pasta is bubbling.