Macaroni Gratin

Macaroni Gratin

Serves 6-8

Base
450 g	elbow macaroni
120 g	lightly smoked slab bacon, cut into 1/4-inch dice
2 tablespoons	olive oil
White sauces
60 g	Butter
60 g	all-purpose flour
5 cups	whole milk
40 g	grated Parmesan cheese
80 g	grated Gruyère cheese
1½ teaspoons	salt
½ teaspoon	Pepper
Topping
60 g (or enough to cover the top)	grated Gruyère cheese

Method

1. Preheat the oven to 400°F (200°C).

2. Cook the macaroni according to the directions on the package. Drain, toss with the olive oil, and set aside in a large mixing bowl.

3. Add the bacon to a small skillet and sauté over medium heat until brown but not crisp, about 10 minutes. Drain on paper towels and add to the cooked macaroni.

4. In a medium saucepan, bring the milk just to a foamy boil, then reduce the heat to very low to keep warm.

5. In another saucepan, melt the butter over medium heat. When the foam subsides, remove from the heat. Whisk in the flour and continue stirring until a smooth, pale roux has formed. Return the saucepan to medium heat and, while still whisking steadily, begin ladling the hot milk into the roux, 1 cup at a time, completely incorporating each cup before adding the next. After all the milk has been added, continue to whisk until the sauce thickens and bubbles gently, about 2 minutes. Add the Parmesan, Gruyère, and the salt and pepper, and stir until the cheese has completely melted.

6. Pour the sauce over the macaroni, mix thoroughly, and pour into a buttered 10 X 14-inch gratin dish, sprinkle the Gruyère on top. Bake in the oven for 25-30 minutes, until the top is golden and crunchy.

http://dailydelicious.blogspot.sg/2008/04/macaroni-gratin.html